Recipe adapted from Taste of Home.
- 3 eggs, lightly beaten
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canned pumpkin
- 1 cup butter, melted (or 1 cup oil or ½ cup oil and ½ cup applesauce)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1-2 cups shredded zucchini
- 1 cup chopped walnuts (optional)
- In a bowl, combine eggs and sugar.
- Add pumpkin, butter (or oil/applesauce) 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. loaf pans.
- Bake at 350° for 45-55 minutes or until breads test done.
- Cool in pans 10 minutes.
- Remove to a wire rack. Yield: 2 loaves.
Equipment needed for this recipe:
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