Zucchini Banana Pumpkin Bread
Looking for the ultimate fall-inspired quick bread? This Zucchini Banana Pumpkin Bread combines the best of seasonal flavors into one irresistibly moist and tender loaf. Packed with mashed bananas, creamy pumpkin puree, and freshly grated zucchini, this recipe balances natural sweetness with warming spices like cinnamon and nutmeg. The optional addition of walnuts or pecans delivers a delightful crunch in every bite. Perfect as a breakfast treat, afternoon snack, or even dessert, this versatile loaf is easy to make in just 15 minutes of prep and bakes to golden perfection in under an hour. Each slice is a wholesome yet indulgent experience, making it the perfect way to celebrate cozy autumn flavors.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 Eggs
- 1 cup Bananas, mashed (about 2 medium bananas)
- 0.75 cup Pumpkin puree
- 1 cup Zucchini, grated and squeezed dry
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Walnuts or pecans (optional), chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
In a separate medium bowl, combine the granulated sugar, brown sugar, eggs, mashed bananas, pumpkin puree, grated zucchini, vegetable oil, and vanilla extract. Mix until well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix as this can make the bread dense.
If using, fold in the chopped walnuts or pecans for an extra crunch.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Serve and enjoy as-is or with a smear of butter for added indulgence.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 68.6 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 521.9 g | 190% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 290.3 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 318 mg | 24% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2264 mg | 48% | |
*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.
