Ingredients
Scale
- 1 ¾ cups all-purpose flour (you can substitute half with whole wheat flour for a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar (feel free to use coconut sugar for a richer, caramel note)
- ½ cup vegetable oil (or melted coconut oil for a subtle tropical touch)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (fresh or canned, just make sure it’s pure pumpkin, not pie filling)
- 1 cup grated zucchini (squeeze out excess moisture to avoid sogginess)
- ½ cup chopped walnuts or pecans (optional, but Mama Lou always insisted on nuts for that added crunch)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. I remember Mama Lou always said, “A good loaf pan is your best friend in the kitchen.”
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This blend of spices brings that nostalgic warmth I always associate with the first bite.
- In a large bowl, beat the sugar and oil together until well combined, about 2 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the pumpkin puree until smooth. Then fold in the grated zucchini, making sure it’s evenly distributed. This step reminds me of the afternoons Ouma and I spent grating zucchini while Mama Lou shared stories from her childhood.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep your bread tender and soft.
- If you’re including nuts, fold them in now. Mama Lou loved adding a handful of walnuts for texture and a little surprise in every bite.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This cooling time is crucial—trust me, Mama Lou never let us rush this part!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
