PUMPKIN ZUCCHINI BREAD
I have four children who all like to try and drive me crazy by being finicky in different ways. One likes cheese and the others do not.
Some of them like yogurt, but one does not. Some like salad, others don’t.
The list goes on and on.
But we can all agree on one thing we love to eat as a snack after school in our home: Pumpkin Zucchini Bread.
I like to think it is very healthy because it has a cup of shredded zucchini (which my kids know about and are willing to overlook), as well as a cup of pure pumpkin.
Except it also has 1 ½ cups of sugar and an entire cup of butter.
Nevertheless, this is a delicious, moist bread that is great for breakfast or a snack.
Eat it plain or spread it with butter or jam.
PUMPKIN ZUCCHINI BREAD
INGREDIENTS
- 3 eggs, lightly beaten
- 1 1/2 cups of sugar
- 1 1/2 cups of canned pumpkin
- 1 cup of butter, melted
- 1 Tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup shredded zucchini
INSTRUCTIONS
- In a medium-sized mixing bowl combine eggs and sugar and mix until combined. Add pumpkin, butter and vanilla and blend.
- Combine dry ingredients in a separate bowl. Gradually add the dry ingredients to the pumpkin mixture and blend well. Stir in zucchini.
- Divide mixture into two greased and floured 9-inch by 5-inch by 3-inch loaf pans. Bake at 350 degrees F for 45-50 minutes or until you can stick a fork in them and not find batter on the fork.
- Cool in pans for 10 minutes and then remove to a wire rack.
NOTES
- In the summer when my zucchini plants are prolific with fruit, I like to shred my zucchini and place measured cup amounts into plastic bags to freeze for when I make this bread in the winter.
Adapted from AllRecipes
Enjoy!