Pumpkin Zucchini Bread

Ingredients:

  • ½ cup unseasoned pumpkin puree

  • ½ cup canola oil

  • ½ cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 ¾ cups packed grated zucchini

  • 1 cup all-purpose flour

  • ¾ cup whole-wheat pastry flour

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • Chopped pecans or pepitas (optional)

Instructions:

  • Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Whisk pumpkin, oil, sugar, eggs and vanilla together in a medium bowl. Fold in zucchini. Fold in all-purpose flour, pastry flour, pumpkin pie spice, baking soda, baking powder and salt just until combined.

  • Pour the batter into the prepared pan. Sprinkle with pecans (or pepitas), if desired. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife along the edges of the pan to remove the loaf; place on the rack to cool completely, about 1 hour.