Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅓ cup vegetable oil or melted butter
- 1 cup brown sugar or coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 cup grated zucchini (excess moisture squeezed out)
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray, and set aside. Grate the zucchini, then squeeze out excess moisture with a clean towel.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the vegetable oil, brown sugar, eggs, vanilla, and pumpkin puree until smooth. Fold in the grated zucchini.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Optional: fold in chocolate chips or nuts.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Ensure to squeeze out all excess moisture from the zucchini to keep the bread moist but not soggy.
- Add optional mix-ins like chocolate chips or chopped nuts for extra texture and flavor.
- For a vegan version, replace eggs with flaxseed or chia seed eggs and use plant-based oil.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breads and Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Vegan option available
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg