Zucchini Pumpkin Bread Recipe

This is a delicious twist on zucchini bread. I always seem to grow too many zucchini plants, so I've been experimenting for years, trying to figure out some of the best ways to use them. This is one of my favorite recipes for using up an abundance of zucchini. I also keep frozen shredded zucchini in the freezer to use during the winter months. This bread is a special treat on a cold winter's day. For best results, if you do use frozen shredded zucchini, be sure to let it drain well after thawing. Otherwise the mixture will be too wet and not rise well.

Zucchini Pumpkin Bread Makes 2 loaves

3 eggs, beaten
1 1/2 cups sugar
1 cup cooked or canned pumpkin (can substitute butternut squash)
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups zucchini, shredded
1 cup chopped walnuts or raisins (optional)

Grease and flour 2 loaf pans. Preheat oven to 350 degrees. In a large mixing bowl, combine eggs and sugar. Add pumpkin, melted butter and vanilla, mixing well. Combine all dry ingredients. Stir well until spices are mixed throughout. Gradually add dry ingredients to pumpkin mixture and mix well. Stir in zucchini and nuts or raisins. Pour into loaf pans. Bake for 45-50 minutes, or until toothpick or knife comes out clean when inserted into center of loaf. Let cool for 10 minutes before removing to wire rack.

Kathy enjoys cooking and gardening. Visit her KitchenAid Mixer Attachments website and check out the Ice Cream Maker

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