Description
An elegant segue from the summer vegetable bounty to pumpkin spice season, this mile-high loaf is moist and sweet, with a delicate crispy crust and lots of spicy flavor.Â
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp kosher salt
1/2 tsp baking soda
1/4 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 large eggs, at room temperature
1/2 cup neutral oil, such as grapeseed or avocado
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
2 tsp vanilla extract (not imitation)
1/2 cup grated zucchini
1/2 cup canned pumpkin
(optional): 1 cup chocolate chips or chunks, walnuts
Instructions
Preheat oven to 350F. Butter an 8″ loaf pan and line with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder and soda, and spices.
In a separate bowl, combine eggs, oil, both sugars, and vanilla. Using a hand mixer or sturdy whisk, beat on medium until light and fluffy, just a minute or two. Slowly beat in the flour mixture until fully incorporated. Stir in the zucchini, pumpkin, and any other add-ins you wish.Â
Scrape the batter into the prepared loaf pan and bake at 350F for 55-65 minutes, until a cake tester comes out clean. Allow the bread to cool in the pan for at least 15 minutes, then lift the loaf out of the pan by grasping the edges of the parchment paper and continue cooling on a wire rack. If possible, avoid slicing until fully cool.Â
Leftovers can be wrapped first in a layer of parchment, then tightly in foil.Â
