4/7/2012 Basket - Pumpkin Zucchini Bread

Pumpkin Zucchini Bread
Uses from this basket: Zucchini

• 3 eggs, lightly beaten
• 1 cup white sugar
• 1 cup brown sugar
• 1 1/4 cups canned pumpkin
• 1 cup butter, melted
• 1 Tbsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 2 cups finely shredded zucchini

Preheat oven to 350 degrees. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter, and vanilla. In a separate bowl, combine dry ingredients. Gradually add to pumpkin mixture and mix well. Stir in zucchini. Pour into two greased 9x5x3" loaf pans. Bake for 45-50 minutes until knife inserted in the middle comes out clean. Cool in pans for 10 minutes. Remove to a wire rack.