Pumpkin Zucchini Bread

4.24 from 21 votes

Recipe from Two Peas and Their Pod

If you love pumpkin bread and zucchini bread you are going to love this blend of your two favorites. The bread is sweet, incredibly moist, and filled with warm spices. Enjoy a slice for breakfast or anytime of the day.

Prep Time10

Cook Time50

Total Time1

Course: Bread

Cuisine: American

Keyword: pumpkin, zucchini

Servings:

Calories: 211kcal

Ingredients

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup buttermilk, at room temperature
1 large egg, at room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup shredded zucchini
2 tablespoons turbinado sugar

Instructions

Preheat oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, combine the pumpkin, oil, sugars, buttermilk, egg, and vanilla. Stir until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix. Gently fold in the zucchini.
Grease a 9x5-inch loaf pan with nonstick cooking spray. Pour the batter into the prepared pan and spread with a spatula. Sprinkle with turbinado sugar.
Bake on the middle rack for 45 to 60 minutes, or until the loaf is golden brown and when a toothpick inserted in the center comes out clean. Check early to be safe.
Remove the oven and let the bread cool in the pan for 15 minutes. Loosen the bread with a butter knife around the edges of the pan and carefully turn out. Let cool completely on a wire cooling rack. Slice and enjoy.

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