Description
Enjoy a delightful loaf of Moist Cream Cheese Frosted Pumpkin Zucchini Bread, perfect for any occasion with its cozy flavors and nutritious ingredients.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup canned pumpkin puree
- 3 oz cream cheese (for frosting)
- 1/4 cup butter (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl until well mixed.
- Combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a separate bowl. Beat until smooth.
- Stir in the grated zucchini and pumpkin puree to the wet mixture.
- Add the dry ingredients to the wet ingredients gradually. Mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan, then transfer to a wire rack.
- Prepare the cream cheese frosting by beating the cream cheese and butter, then adding powdered sugar and vanilla until creamy.
- Frost the cooled bread generously and slice to serve.
Notes
For best results, avoid overmixing the batter to maintain a tender texture. Allow the bread to cool completely before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
