Ingredients:

  • 1 cup (245g) pumpkin puree
  • 1 cup (150g) grated zucchini, unpeeled and loosely packed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) light brown sugar, firmly packed
  • 1.5 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper with an overhang.
  2. Grate the fresh zucchini using the medium holes of a box grater. Do not squeeze out the liquid, as this moisture is required for the crumb.
  3. In a large mixing bowl, whisk together the pumpkin puree, grated zucchini, eggs, oil, until uniform.
  4. Add the light brown sugar to the wet mixture and whisk vigorously to ensure no lumps remain.
  5. Add the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and sea salt. Use a rubber spatula to gently fold the dry ingredients into the wet base until just combined.
  6. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.