Description
A moist and delicious Pumpkin Zucchini Bread that combines the flavors of fall with the richness of pumpkin and the freshness of zucchini.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- 2 cups granulated sugar
- â…“ cup vegetable oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups shredded zucchini (do not drain or squeeze)
- ½ cup chopped walnuts or mini chocolate chips (optional)
- ¼ cup cream cheese, softened
- 4 tablespoons powdered sugar
- 3–4 tablespoons light cream
Instructions
- Preheat the oven to 350°F. Grease and flour two 9×5 loaf pans and set aside.
- In a large bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.
- In a separate bowl, mix eggs, oil, pumpkin puree, and sugar until well blended.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Fold in the shredded zucchini and any optional nuts or chocolate chips.
- Divide the batter evenly into the prepared loaf pans.
- Place in the oven, reduce heat to 325°F, and bake for 45–55 minutes or until a toothpick comes out clean.
- Cool the loaves in pans for 20 minutes before removing to wire racks to cool completely.
- To make the glaze, beat the cream cheese and powdered sugar together, adding cream one tablespoon at a time until the desired consistency is reached.
- Drizzle over cooled loaves.
Notes
For a lighter version, consider using a low-sugar alternative for the granulated sugar or substitute unsweetened almond milk for the cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg