Imagine a slice of bread that captures the essence of fall in every single bite - where the earthy sweetness of pumpkin meets the subtle freshness of zucchini, creating a mouthwatering symphony of flavors that will make your taste buds dance with joy! This Savoury Pumpkin Zucchini Bread isn't just another recipe; it's a culinary experience that transforms ordinary ingredients into an extraordinary treat that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup pumpkin puree
- 2 eggs
- 1/3 cup olive oil
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage.
- Grate fresh zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent bread from becoming too wet.
- In a large mixing bowl, combine pumpkin puree, eggs, olive oil, and brown sugar. Whisk thoroughly until the mixture is smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This helps remove lumps and evenly distribute spices.
- Gradually fold dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the bread tough.
- Gently fold in the squeezed, grated zucchini, ensuring even distribution throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake in the preheated oven for 45-50 minutes. Test doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Moisture Management: The key to perfect zucchini bread is removing excess water. Always squeeze out the grated zucchini thoroughly to prevent a soggy loaf.
- Spice Balance: Don't be afraid to adjust the spices. While the recipe calls for cinnamon and nutmeg, you can add a pinch of ginger or cloves for extra warmth.
- Mix Gently: Overmixing can lead to a tough, dense bread. Mix just until the ingredients are combined to ensure a tender crumb.
- Check for Doneness: Ovens can vary, so start checking your bread around 40 minutes. A toothpick should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the bread cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to keep it moist for up to 3-4 days at room temperature.
- Make it Your Own: Try adding chopped nuts, chocolate chips, or dried cranberries for extra texture and flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 5g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 55mg
