Pumpkin Zucchini Bread
Make this tasty pumpkin zucchini bread for breakfast, a snack, or even a slightly sweet dessert!
Servings: 16 slices
Calories: 190
Equipment
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ¼ cup ground flax seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon salt
- 1 cup mashed bananas
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup greek yogurt or sour cream
- ⅓ cup brown sugar packed
- ¼ cup oil
- 1 egg
- 1 cup shredded zucchini
- 1 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350˚F. Grease a 9x5 inch loaf pan.
- Combine whole wheat flour, all purpose flour, flax seeds, baking powder and soda, pumpkin pie spice, and salt together in a medium bowl.
- In a separate large bowl mix bananas, pumpkin, yogurt, sugar, oil, and egg.
- Add flour mixture to banana mixture, then fold until just mixed. Do not over mix.
- Fold zucchini and nuts in gently.
- Add batter to loaf pan. Bake for 60-75 minutes. Insert a toothpick in the center, if it comes out clean, the loaf is done.
- Cool on a wire rack for 10 minutes, then remove from pan and cool completely.
Notes
- Do not over mix the wet and dry ingredients as it may cause a heavy, dry loaf.
- Store leftovers at room temperature in an airtight container for up to 2 days, or refrigerate for up to a week. Store in the freezer for up to 6 months, wrapped in plastic wrap.
- It's a good idea to freeze slices between pieces of parchment paper, then in a zippered bag. This makes it easy to grab a piece quickly to pack, or thaw in the microwave.
Nutrition
Calories: 190 | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 204mg | Potassium: 206mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2428IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg