Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 2 large eggs (100g)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (245g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) shredded zucchini, lightly pressed

Instructions:

  1. Heat the oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
  2. Grate the zucchini using the coarse side of the grater. Note: Squeeze it lightly with a paper towel if it looks like a puddle.
  3. In a large bowl, whisk the eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract. Stir until the mixture is smooth and glossy.
  4. Gradually stir in the all purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
  5. Fold in the shredded zucchini using a spatula. Stop the moment you see no more flour streaks.
  6. Pour the batter into your pan and smooth the top with a spoon.
  7. Bake for 50–60 minutes until a toothpick comes out clean from the center.
  8. Let the bread cool in the pan for 10 minutes.
  9. Move the loaf to a wire rack to cool completely before slicing.