Pumpkin Zucchini Bread

by | Oct 14, 2024 | Fall

Recipe & Photo by: Our Future Homestead

Ingredients:

  • 3 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup pureed pumpkin
  • 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 cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1-2 cups of zucchini squeezed dry
  • 1 cup of chocolate chips (optional)
  • 1 cup chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350 degrees

Grease and flour two loaf pans

You may use a stand mixer, a hand mixer, or a wooden spoon to mix.

In the bowl, combine the eggs and sugar.

Add in the pumpkin, butter, applesauce, and vanilla and mix.

Combine the dry ingredients in another bowl.

Slowly add in the dry ingredients to the wet mixture and mix until all are incorporated.

Stir in the zucchini by hand until just mixed in.

Pour the batter evenly into two greased and floured loaf pans.

Top with 2 tablespoons brown sugar. This gives it an extra pop of sweetness and additional crunch.

Bake at 350 degrees for 45-50 minutes or until a tester comes out clean.

Cool the bread in pans for 5-10 minutes, and then remove to a wire rack to cool.