This delightful Homemade Pumpkin Banana Zucchini Bread is perfect for those cozy mornings or as a sweet snack throughout the day. The combination of pumpkin, banana, and zucchini creates a moist and flavorful bread that’s packed with healthy ingredients. Let’s dive into the recipe!
Why make this recipe
If you’re looking for a delicious way to use up overripe bananas and zucchini from your garden, this recipe is perfect. It’s not just tasty but also nutritious with the added fiber from the flax seeds and whole wheat flour. Plus, it fills your home with a warm, inviting aroma as it bakes.
Ingredients
- 1 cup wheat flour
- 1 cup flour
- 1/4 cup flax seeds (ground finely)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup bananas (mashed until smooth with very few lumps)
- 1 cup pumpkin puree
- 1/2 cup yogurt
- 1/2 cup brown sugar
- 1/4 cup oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp orange zest
- 1 cup zucchini (grated and squeezed firmly in a towel to remove all excess water)
- 1 cup pecans
How to make it
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the wheat flour, flour, ground flax seeds, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, combine the mashed bananas, pumpkin puree, yogurt, brown sugar, oil, egg, vanilla extract, and orange zest.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the grated zucchini and chopped pecans.
- Pour the batter into a greased loaf pan.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to serve it
Serve warm or at room temperature. You can enjoy it on its own or with a smear of butter or cream cheese. It’s also delightful with a cup of tea or coffee.
How to store it
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw before serving!
Helpful tips
- Make sure to squeeze out as much water from the grated zucchini as possible. This helps in preventing the bread from becoming soggy.
- If you prefer a sweeter bread, you can increase the amount of brown sugar slightly.
Optional variations
- You can swap out the pecans for walnuts or omit them altogether for a nut-free version.
- For a spicier flavor, add a dash of ground cinnamon or nutmeg to the batter.
Frequently asked questions
Can I use all-purpose flour instead of wheat flour?
Yes, you can replace wheat flour with all-purpose flour, but keep in mind it may alter the texture slightly.
What can I use if I don’t have pumpkin puree?
You can substitute canned sweet potato or a homemade puree if you have it on hand.
How can I adjust the recipe for more moisture?
If you’d like a moister bread, consider increasing the yogurt amount slightly or adding an extra half a banana.
Enjoy your baking and indulge in this wholesome treat!
