Description
Discover how to make delicious Pumpkin Zucchini Bread with this easy recipe. Perfect for fall baking and a great way to use up excess produce!
Ingredients
- – 3 cups (360g) all-purpose flour
- – 1 teaspoon (5g) cinnamon
- – 1/2 teaspoon (3 ml) salt
- – 1 teaspoon (5g) baking soda
- – 1 teaspoon (5g) baking powder
- – 3 eggs
- – 2 cups (400g) granulated sugar
- – 1/3 cup (80ml) vegetable oil
- – 1 cup (240g) pumpkin puree
- – 2 cups (260g) shredded zucchini
- – 1/2 cup (60g) chopped walnuts or mini chocolate chips, optional
- – 1/4 cup (60g) cream cheese, softened
- – 4 tablespoons (30g) powdered sugar
- – 3-4 tablespoons (45-60ml) light cream
Instructions
- Set your oven to 350°F and prepare two loaf tins by greasing and dusting them with flour, then put them aside.
- In a big mixing bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. In another bowl, blend the eggs, vegetable oil, pumpkin puree, and granulated sugar.
- Gently combine the pumpkin mixture with the dry ingredients until just mixed. Incorporate the shredded zucchini and, if desired, the chopped walnuts or mini chocolate chips. Transfer the batter into the prepared tins.
- Put the tins in the oven, lowering the temperature to 325°F. Bake for 40-50 minutes if using a 9×5 pan or 45-55 minutes for an 8×4 pan. The bread is ready when a toothpick inserted in the center comes out clean. Be careful not to overbake!
- Allow the loaves to cool for 20 minutes before taking them out of the pans.
- Blend the softened cream cheese with the powdered sugar. Gradually add the light cream until the mixture forms a glaze of your preferred thickness. Drizzle the glaze over the cooled bread loaves.
Notes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 10g
- Protein: 5g
Keywords: american, dessert, homemade
