Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This spice blend always reminds me of the fragrant European markets I explored in my twenties.
- In another bowl, combine the pumpkin puree, grated zucchini, eggs, vegetable oil, and vanilla extract. Stir until well mixed.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in the optional nuts if using. I often add walnuts for an extra crunch, a tip I picked up from Nonna Rosa’s endless array of kitchen wisdom.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The house will fill with a heavenly aroma, reminiscent of those Sunday afternoons baking with my mother.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
