I always like to clean out the cupboards of excess flour or oats with a good fall-themed bread like this pumpkin zucchini bread with maple cinnamon glaze. Last year it was this pumpkin banana bread, which was super delish. I’m pulling the same shenanigans this year except instead of adding in pumpkin to traditional banana bread, I’m adding pumpkin to traditional zucchini bread!
You may also be interested in skipping the maple cinnamon glaze and replace it with this pumpkin butter ricotta spread. It gives it a bit more of a breakfast-y vibe while the glaze is decidedly dessert-y. Either way, they’re yummo.
What are YOU making with all your extra pumpkin puree? Let me know what we could make in the comments.
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Ingredients
- 1⅓ cup all-purpose flour
- 1 cup sugar or sugar substitute (I used Swerve)
- ½ tsp sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- 1 egg
- ¼ cup coconut oil, room temperature (or butter for non-vegan option)
- ⅓ cup milk
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup grated zucchini
- 1 cup powdered sugar (I used Swerve)
- 1⁄2 tsp cinnamon
- 1⁄2 tsp vanilla extract
- 1⁄4 cup maple syrup
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan with butter or cooking spray.
- Place the dry ingredients: flour, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl and mix well.
- Add the egg, butter, milk, pumpkin puree, and vanilla to the dry ingredients and whisk until just combined, Add the zucchini and stir until just mixed in.
- Pour the batter into the pan and bake for 30-35 minutes, or until puffed and firm on top and a cake tester inserted into the middle comes out mostly clean. Remove and let cool before glazing.
- In small bowl, whisk glaze ingredients until smooth. Add more powdered sugar to thicken, or more maple syrup to thin the mixture. Spoon glaze over cooled cake, letting it drip down the sides. Let it set until slightly firm before cutting and serving.
If you make this recipe, follow me on Instagram, share a photo, and tag it #BIJOUXANDBITS and @bijouxandbits. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
