Zucchini Pumpkin Bread with Easy Walnut Streusel Topping
This recipe combines the goodness of pumpkin and zucchini in a moist and delectable bread, with the doubled streusel both inside and on top.
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (180g)
- 1 Tbsp cornstarch (8g)
- ½ cup almond flour (60g)
- ½ tsp salt (3g)
- 2 ½ tsp baking powder (10g)
- ½ cup brown sugar, or sugar of choice (110g), can also use monk fruit sweetener for lower sugar option
- 1 tsp cinnamon (2g)
Wet Ingredients:
- ¾ cup pumpkin puree (183g)* , use canned pumpkin puree for best results
- ¾ cup finely shredded zucchini (112g)
- ½ cup light olive oil (108g)
- ½ cup unsweetened almond milk (114g), or milk of choice
Streusel Topping:
- ¾ cup all-purpose flour (90g)
- 3 Tbsp sugar (24g)
- 3 Tbsp light olive oil (48g)
- 3 Tbsp chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, cornstarch, almond flour, salt, baking powder, brown sugar, and cinnamon. Mix well to ensure even distribution of the ingredients.
- In a separate bowl, mix the wet ingredients: pumpkin puree, shredded zucchini, light olive oil, and almond milk. Stir until well combined. The batter will be thick.
- Divide the batter in half. Take the first half and spread it evenly in the prepared loaf pan.
- In a small bowl, prepare the streusel topping by mixing all-purpose flour, sugar, and light olive oil until crumbly.
- Sprinkle half of the streusel mixture over the batter in the loaf pan.
- Add the second half of the batter on top of the streusel layer, ensuring the streusel is evenly covered.
- Sprinkle the remaining streusel on top of the second layer of batter. Sprinkle with chopped walnuts
- Bake the Pumpkin Zucchini Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!
Video
Notes
*The addition of cornstarch is NOT REQUIRED, but it helps reduce overmixing and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes :)
Nutrition
Calories: 256kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 191mgPotassium: 106mgFiber: 2gSugar: 12gVitamin A: 2414IUVitamin C: 3mgCalcium: 79mgIron: 2mgZinc: 0.2mg***Net Carbs: 29g
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