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
- Preheat oven to 350°F and grease or line with parchment paper a 9×4 loaf pan.
- Grate zucchini and squeeze out as much of the juice as you can (otherwise it will be way too wet). Set aside for later.
- In a medium bowl combine, flour, ginger, nutmeg, allspice, cinnamon, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
- Enjoy with a hot cup of coffee or tea!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch
- Cuisine: American