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Pumpkin Zucchini Bread with Cinnamon Sugar Crunch Top


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  • Total Time: 1 hour 15 minutes
  • Yield: 10 people 1x

Description

A doughy pumpkin bread made with delicious pumpkin puree, grated zucchini, sweetened with maple syrup and topped with a cinnamon sugar mixture that adds a beautiful crunch.


Ingredients

Units Scale

Pumpkin Zucchini Bread Batter

  • 2 zucchini (grated)
  • 2 1/2 cups flour
  • 1/2 tsp ginger
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla flavor (or vanilla bean paste)

Cinnamon Sugar Crunch Top

  • 1/4 cup sugar
  • 1 tsp cinnamon


Instructions

  1. Preheat oven to 350°F and grease or line with parchment paper a 9×4 loaf pan.
  2. Grate zucchini and squeeze out as much of the juice as you can (otherwise it will be way too wet). Set aside for later.
  3. In a medium bowl combine, flour, ginger, nutmeg, allspice, cinnamon, baking powder, baking soda, and salt.
  4. In large mixing bowl combine pumpkin puree, olive oil, maple syrup, eggs and vanilla. Stir in flour, adding 1/2 the flour at a time and stirring until just combined. Then, fold in grated zucchini. Pour the batter in prepared loaf pan.
  5. In a small bowl, mix cinnamon and sugar for the crunch topping. Sprinkle the cinnamon sugar over the top and using the end of a knife, swirl the cinnamon sugar into the top of the bread.
  6. Bake for 50-60 mins or until a toothpick comes out clean from the center. Allow the loaf to cool on a wire rack for 30 mins. 
  7. Enjoy with a hot cup of coffee or tea!
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Brunch
  • Cuisine: American