Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeezed dry)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Gently fold grated zucchini into the wet mixture. Gradually add dry ingredients and stir until just combined.
- Pour batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use fresh zucchini and squeeze out excess water for a moist loaf.
- You can add chopped walnuts or chocolate chips to the batter for extra flavor.
- Baking time may vary; start checking at 50 minutes.
- Store wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg