This Pumpkin Zucchini Bread is moist, perfectly spiced, and easy to make. A cozy fall treat that doubles as breakfast or dessert!

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3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3 large eggs

1 cup vegetable oil (or melted coconut oil)

2 cups sugar (or half brown sugar)

1 cup pumpkin puree

2 cups grated zucchini (drained)

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans (optional)

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1. Preheat oven to 350°F (175°C) and grease two 9×5 loaf pans.

2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.

3. In another bowl, beat eggs, oil, sugar, pumpkin puree, zucchini, and vanilla until smooth.

4. Slowly fold dry mixture into wet mixture until just combined (do not overmix).

5. Stir in nuts or chocolate chips if desired.

6. Divide batter evenly into prepared pans and bake for 50–60 minutes, or until a toothpick comes out clean.

7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely before slicing.

Drain zucchini well before using to prevent excess moisture.

Bread freezes beautifully for up to 3 months—wrap tightly in plastic wrap and foil.

Try chocolate chips instead of nuts for a sweeter variation.