Pumpkin Zucchini Bread Recipe

5 from 1 vote

It's the time of year for pumpkin recipes! This one-bowl bread uses both pumpkin and some of that zucchini from your garden! You'll love how moist this easy quick bread recipe is, not to mention everyone's favorite pumpkin spice flavor!

Prep Time10

Cook Time50

Total Time1

Course: Quick Breads

Cuisine: American

Keyword: best pumpkin bread, moist zucchini bread, pumpkin zucchini bread, zucchini pumpkin bread

Servings: Loaf

Calories: 2566kcal

Author: Mindee

Cost: 15

Ingredients

1 Cup Sugar
½ Cup Olive Oil
1 Cup Pumpkin Puree
1 Egg
1 teaspoon Vanilla Extract
2 teaspoon Pumpkin Pie Spice
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 ½ Cups Flour
1 ½ Cups Shredded Zucchini

Instructions

Preheat oven to 350 degrees.
Spray a 9-inch loaf pan with non-stick cooking spray and set aside.
In a large mixing bowl, whisk the white sugar and olive oil together.
Whisk in the pumpkin puree, vanilla extract, and large egg.
Whisk in the pumpkin pie spice, baking powder, baking soda, and salt.
Using a hand grater or cheese grater, shred 1 ½ cups of zucchini.
If you have a really watery zucchini, press the shreds with a paper towel to soak up the extra moisture.
Stir the shredded zucchini into the batter with the flour.
Pour batter and spread smoothly in the prepared pan.
Bake at 350 degrees for 25 minutes. Tent the zucchini pumpkin bread loaf with a sheet of aluminum foil.
Continue to bake for another 25 minutes.
Cool the loaf on a wire rack before removing it from the bread pan and slicing.

Notes

Store in a loosely covered container or plate lightly covered with plastic wrap. Storing in an airtight container or wrapped tightly will cause this already moist bread to become soggy.
Nutritional Disclaimer

Nutrition