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A close-up of a moist slice of Pumpkin Zucchini Bread, showing the texture and visible pumpkin and zucchini pieces.

Pumpkin Zucchini Bread

A moist and flavorful bread combining pumpkin and zucchini for a delicious treat.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 1 heure
Temps total 1 heure 15 minutes
Portions: 12 slices
Type de plat: Bread, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
Wet Ingredients
  • 1/2 cup pumpkin puree
  • 1 cup shredded zucchini drained
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the pumpkin puree, zucchini, oil, eggs, sugar, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
  5. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted comes out clean.
  6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtéines: 3gFat: 8gLipides saturés: 1gCholéstérol: 30mgSodium: 200mgPotassium: 80mgFibre: 1gSucre: 15gVitamine A: 20IUVitamine C: 4mgCalcium: 20mgFer: 1mg

Notes

Store the bread in an airtight container at room temperature for up to 3 days.

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