Pumpkin Zucchini Bread

The perfect snack, moist, sweet and melts in the mouth, the zucchini adds a level of moisture and subtle sweet flavour that will make this bread a must-make for your next afternoon snack.


  • 200g/1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 150g/1/2 cup (1 stick) unsalted butter, melted and cooled
  • 150g/1 cup sugar
  • 200g/3/4 cup pumpkin puree
  • 75g/1/4 c. sour cream
  • 1 large egg, plus 1 yolk
  • 1 tsp. vanilla extract
  • 3/4 cup grated zucchini from 1 small zucchini


Preheat oven to 180C/350F. Line an 9“-x-5” loaf pan with parchment paper, leaving a 2-inch overhang on the long sides;

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.

In a separate large, whisk together melted butter, sugar, pumpkin puree, sour cream, egg, egg yolk and vanilla. Fold in zucchini.

Gradually add dry ingredients to wet ingredients and mix to combine. Transfer batter to prepared pan and sprinkle evenly with pepitas. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 minutes to 1 hour. Let cool slightly. Use the parchment to help remove the loaf from the pan. Transfer to a wire rack to cool completely.

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