PUMPKIN ZUCCHINI BREAD
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...
Provided by Linda Dickason
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degrees.
- 2. 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.)
- 3. Mix together: Beaten eggs, vegetable oil, sugar, and vanilla.
- 4. Stir in: 1 Cup pureed zucchini and 1 Cup pumpkin
- 5. Mix together and then add to liquids: Flour, salt, baking soda, cinnamon, and baking powder.
- 6. Stir in nuts if desired.
- 7. Spray 2 loaf pans and pour batter evenly between pans.
- 8. 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.
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