– 1 cup pumpkin purée – 1 cup grated zucchini (squeezed dry) – 2 eggs – ½ cup vegetable oil – 1 cup granulated sugar – 1 ½ cups all-purpose flour – ½ teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 teaspoon cinnamon – ½ teaspoon nutmeg – ½ teaspoon vanilla extract – Optional: ½ cup chopped nuts or chocolate chips
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
2
Grate 1 cup of zucchini and squeeze out excess moisture using a clean towel or paper towels. Set aside.
3
In a large bowl, whisk together pumpkin purée, eggs, oil, sugar, and vanilla until smooth and well combined.
4
In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into wet mixture until just combined.
5
Fold in the grated zucchini and optional mix-ins like chopped nuts or chocolate chips. Do not overmix.
6
Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.