Monday, November 8, 2010

Pumpkin Zucchini Bread


heather shared a fabulous pumpkin zucchini bread recipe with me, and i wanted to share!

3 8inch loaf pans (use the foil ones if these will be gifts or placed in the freezer)
3 cups of shredded zucchini (3 medium ones, if you are shredding it yourself)
1 15oz can pumpkin (do not get pumpkin pie mix)
1 2/3 cups sugar
2/3 cups veggie oil
2 tsp vanilla
4 large eggs
3 cups AP flour (or whole wheat flour)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder

1. Preheat oven to 350. Make sure that the oven rack is in the lowest position so your loaves will be in the center of the oven. Start shredding your zucchini - don't use the peel.
2. Mix zucchini, pumpkin, oil, vanilla, and eggs very well. Mix in the rest of the ingredients. Divide the batter into 3 8inch loaf pans.
3. Bake 40-50 minutes. If your oven gets super hot, super fast, then start at 40 minutes. Use toothpick or skewer to check if they are finished. A clean escape = done :)
4. Cool for 10-15 minutes before wrapping and placing in freezer. Cool completely (about an hour) before eating.

Storage:
Room temperature - 4 days
Fridge - 10 days
Freezer - 2-3 months
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