Whole Wheat Pumpkin Zucchini Bread - The BakerMama
Summer and fall favorites collide in this moist and delicious sweet bread that’s loaded with nutritious pumpkin, zucchini and whole wheat flour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thebakermama.com.
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 (15 ounce) can pure pumpkin puree
- 1 and 1/2 cups shredded zucchini (squeezed and patted dry of excess liquid)
- generous sprinkle of granulated sugar on top
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