Pumpkin Zucchini Bread

by Jan Reed
This recipe is a guest favorite and uses some of that plentiful zucchini

  • 3 eggs, lightly beaten 
  • 2 cups sugar 
  • 1 cup canned pumpkin 
  • 1 cup butter, melted 
  • 1 tablespoon vanilla extract 
  • 3 cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon ground cloves 
  • 1 cup shredded zucchini 
  • 1 cup chopped walnuts
  •  In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in x 5-in x 3-in loaf pans. Bake at 350 degrees for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
    Mission Oak Inn Central Illinois Bed and Breakfast

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