Banana Pumpkin Zucchini Bread
Indulge in the cozy flavors of fall with this delightful Banana Pumpkin Zucchini Bread, a moist and tender quick bread packed with wholesome ingredients. This unique recipe combines the rich sweetness of ripe bananas, the earthy depth of pumpkin puree, and the subtle freshness of grated zucchini for a perfectly balanced treat. Infused with warm cinnamon and nutmeg, every slice is bursting with comforting autumn aromas. Optional add-ins like chopped walnuts, pecans, or chocolate chips provide a customizable crunch or extra decadence. Perfect as a breakfast, snack, or dessert, this easy-to-make bread is ideal for satisfying seasonal cravings while sneaking in some hidden veggies. Ready in just over an hour, it’s a crowd-pleasing, freezer-friendly option that will have your kitchen smelling heavenly. Keywords: banana pumpkin zucchini bread, moist quick bread recipe, fall baking ideas, easy zucchini bread, healthy snack options.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 medium Ripe bananas (mashed)
- 0.75 cup Pumpkin puree (unsweetened)
- 1 cup Grated zucchini
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 0.5 cup Vegetable oil (or melted coconut oil)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick spray or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In another mixing bowl, combine the mashed bananas, pumpkin puree, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix thoroughly until well-combined.
Gradually add the dry ingredients into the wet ingredients, stirring just until the batter comes together. Do not overmix to avoid a dense bread.
If desired, fold in the chopped walnuts, pecans, or chocolate chips.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
4218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 595.8 g | 217% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 353.8 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 424 mg | 33% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3293 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
