Description
Moist, warmly spiced quick bread made with pumpkin and shredded zucchini, finished with a cinnamon cream cheese frosting. Makes two freezer-friendly loaves perfect for breakfast, dessert, or snacking.
Ingredients
2 cups shredded zucchini (squeezed dry)
1 1/2 cups canned pumpkin puree
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease two 9×5-inch loaf pans.
2. In a large bowl, whisk together eggs, oil, sugars, pumpkin, and vanilla until smooth.
3. Stir in flour, baking soda, baking powder, salt, and spices until just combined.
4. Fold in shredded zucchini gently, being careful not to overmix.
5. Divide batter evenly between pans and smooth the tops.
6. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool completely before frosting.
8. Optional: Frost with cinnamon cream cheese frosting or leave plain.
Notes
To freeze: Double wrap one loaf in foil and place in a freezer bag. Thaw overnight in the fridge.
Add-ins like chocolate chips or chopped walnuts work great in this recipe.
Be sure zucchini is squeezed dry to avoid soggy bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads, Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg