Zucchini Pumpkin Bread

Bodacious Breads!

While this yummy and vitamin rich bread can be enjoyed year round, it’s especially good in the Fall and for Thanksgiving! 

1 2/3 cups all-purpose flour

1 ½ cups sugar

1 tsp baking soda

1 ¼ tsp Pumpkin Pie Spice (Cinnamon, Ginger, Nutmeg, Cloves)

¾ tsp salt

½ tsp baking powder

2 eggs

2 ¼ cups shredded zucchini

1 15 oz can pumpkin puree (about 2 cups)

½ cup canola oil

½ cup water

½ cup chopped walnut (optional)

½ cup raisins (optional)

1.    Preheat oven to 350°.

2.    In a large bowl, combine the flour, sugar, baking soda cinnamon, salt, baking powder, nutmeg and cloves.

3.    In a small bowl, whisk the eggs, pumpkin, oil, zucchini and water.

4.    Stir into dry ingredients just until moistened.

5.    Fold in walnuts and raisins if desired.

6.    Pour into a greased 9-in. x 5-in. loaf pan. Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean.

7.    Cool in pan for 10 minutes before removing to a wire rack. 

Yield: 1 loaf (16 slices).