Pumpkin Zucchini Bread
By
Linda Dickason
@cookn2plz
1
This was always a family favorite growing up. But since I only like french cut green beans and corn, seeing green in my bread was always a little disconcerting! Ha! Ha! My secret to moist zucchini bread is to puree the zucchini. Also, that way, I don't have to see anything green in my delicious bread. Every fall I add pumkin in place of half of the pureed zucchini for a fall favorite everyone in my family looks forward too!
Ingredients
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3eggs, beaten
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1 cvegetable oil
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2 csugar
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3 tspvanilla
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1 cpureed zucchini
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1 cpumpkin, canned
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3 cflour
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1 tspsalt
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1 tspbaking soda
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3 tspcinnamon
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1/4 tspbaking powder
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1/2 to 1 cchopped nuts, optional
How to Make Pumpkin Zucchini Bread
- Preheat oven to 325 degrees.
- Puree zucchini. Slice off end where stem was and then cut into small chunks and place in blender until pureed. Unless seeds have become very large, I typically puree the whole zucchini; seeds, skin and meat. When harvesting zucchini from the garden, I set aside amount I need for the recipe and then put 1 to 2 cups into freezer ziploc bags for future recipes. 1 CUP ZUCCHINI IS NEEDED FOR THIS RECIPE. (Regular zucchini bread is 2 cups pureed zucchini - no pumpkin.)
- Mix together:
Beaten eggs, vegetable oil, sugar, and vanilla. - Stir in:
1 Cup pureed zucchini and
1 Cup pumpkin - Mix together and then add to liquids:
Flour, salt, baking soda, cinnamon, and baking powder. - Stir in nuts if desired.
- Spray 2 loaf pans and pour batter evenly between pans.
- Bake for 1 hour or until knife inserted in middle comes out clean. Let cool in pans for 10-15 minutes before removing from pans to wire racks.
