Pumpkin Zucchini Nut Bread Recipe
Description: Got too much Zucchini? Here's a recipe that is
sure to please. It combines the great taste of pumpkin with a little of your
excess zucchini. The resulting bread is absolutely delicious.
Yield: Two loaves of Pumpkin Zucchini Nut Bread.
3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
1 can pumpkin puree, or your own homemade
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves
1 cup chopped walnuts
Pre-heat oven to 350 degrees.
Grease and flour two bread loaf pans.
Mix eggs, sugar and vanilla in a bowl.
Stir in pumpkin puree and butter(or margarine)
Mix flour, baking soda, and spices in a separate bowl.
Mix together dry ingredients into the first bowl containing the egg mixture.
Stir in the shredded zucchini.
Stir in chopped walnuts.
Divide the batter into the two bread loaf pans.
Bake in the pre-heated oven for 45 to 50 minutes.
Check to see if bread is done. Insert a knife into the center of the bread.
If it comes out clean, it is done. Otherwise, bake for an additional 5 minutes
Remove the bread from the oven and let set for ten minutes.
Remove the bread from the pan, and place on a wire rack to cool.
** You can substitute equal amounts of just about any pumpkin or squash
in this recipe, to make a variety of squash breads. It results in a slightly
different taste, each time you bake it.
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