Description
Moist Pumpkin Zucchini Bread made with pumpkin puree, shredded zucchini, applesauce, warm spices, and optional chocolate chips or nuts. This easy two-loaf quick bread is perfect for fall baking, breakfast, snacks, or freezing for later.
Ingredients
Scale
- 3 large eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup butter, melted
- 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 ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 to 2 cups shredded zucchini, squeezed dry
- 1 cup chocolate chips, optional
- 1 cup chopped walnuts or pecans, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour two standard loaf pans.
- Use a stand mixer, hand mixer, or wooden spoon to mix the batter.
- In a large bowl, combine the eggs, white sugar, and brown sugar until smooth.
- Add the pumpkin puree, melted butter, applesauce, and vanilla extract, then mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Slowly add the dry ingredients to the wet mixture and mix just until incorporated.
- Fold in the squeezed-dry shredded zucchini by hand until just mixed in.
- Fold in chocolate chips, walnuts, or pecans if using.
- Divide the batter evenly between the prepared loaf pans.
- Bake at 350 degrees Fahrenheit for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
- Cool the bread in the pans for 5 to 10 minutes.
- Remove the loaves from the pans and transfer them to a wire rack to cool before slicing.
Notes
- Eat a slice warm with butter for a cozy treat.
- Add chocolate chips to one loaf if you want a sweeter family-friendly version.
- Add chopped walnuts or pecans after folding in the zucchini if you like nutty texture.
- For best short-term storage, cover the cooled bread with a tea towel instead of sealing it in plastic.
- To freeze, wrap a cooled loaf in plastic wrap, place it in a zip-top freezer bag, and freeze for up to 3 months.
- Thaw frozen bread on the counter and toast slices with butter for the best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 21
- Sodium: 210
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 45