Description
Moist pumpkin zucchini bread made with pumpkin puree, zucchini, warm spices, and optional chocolate chips or nuts.
Ingredients
Scale
- 3 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup melted butter
- 1/2 cup applesauce
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1–2 cups zucchini, squeezed dry
- 1 cup chocolate chips (optional)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F.
- Grease and flour two loaf pans.
- Beat eggs and sugars together.
- Mix in pumpkin, butter, applesauce, and vanilla.
- Combine dry ingredients in a separate bowl.
- Gradually mix dry ingredients into wet ingredients.
- Fold in zucchini and optional mix-ins.
- Divide batter between loaf pans.
- Bake 45 to 50 minutes until a tester comes out clean.
- Cool 5 to 10 minutes before transferring to a wire rack.
Notes
- Serve warm with butter.
- Chocolate chips are a great addition.
- Add walnuts or pecans for texture.
- Store covered with a tea towel.
- Freeze wrapped loaves for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21
- Sodium: 260
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 5
- Cholesterol: 45