Name: Pumpkin Zucchini Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups shredded zucchini (about 2 medium zucchini); 3 cups all-purpose flour; 2 1/2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1 cup packed brown sugar; 1 cup canned pumpkin; 1 cup vegetable oil; 1 tablespoon vanilla; 3 eggs; 1/2 cup rough-chopped pepitas, for topping (optional)

Ingredients

Scale

2 cups shredded zucchini (about 2 medium zucchini)
3 cups all-purpose flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup canned pumpkin
1 cup vegetable oil
1 tablespoon vanilla
3 eggs
1/2 cup rough-chopped pepitas, for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat oven to 350 degrees F. Grease and flour 2 9-by-5-inch loaf pans (or spray with baking spray).
Place shredded zucchini in a colander. Cover with a layer of paper towels to absorb some of the liquid and set aside while you prepare the batter.
In a large bowl or bowl of a stand mixer, combine flour, pumpkin pie spice, baking soda, baking powder and salt. In a separate large bowl, whisk together sugars, pumpkin, vegetable oil, vanilla and eggs until combined.
Add wet ingredients to dry ingredients; stir until just combined. Add zucchini and stir until just incorporated.
Divide batter evenly among prepared loaf pans. Sprinkle tops of loaves with pepitas, if desired. Bake 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then transfer to a cooling rack to cool completely.