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Thursday, August 27, 2009

Pumpkin zucchini bread

Here are a few more zucchini recipes for that plethora of zukes... oh wait, Luke keeps picking all of mine before they are longer than 4 inches, so I don't have a mountain of zucchini like I should. First one, you guessed it: zucchini bread. I like pumpkin bread and I like zucchini bread, so I decided to make a two in one.

Pumpkin zucchini bread:
3/4 c. oil or butter, softened
1 3/4 c sugar

1/2 c. milk
3 eggs
2 tsp vanilla
1 c pumpkin puree
2 c grated zucchini

Sift in:
3 c flour
1 1/2 tsp salt
11/2 tsp baking soda
3 tsp cinnamon
1/2 tsp nutmeg
few dashes cloves

Add 3/4 c semi sweet choc. chips (optional). Pour into 2 greased loaf pans. Bake at 325-350 for 45-60 min (take out as soon as that toothpick comes out clean... don't over bake). Let cool before removing from pan. For muffins: fill greased or lined tins almost to the top and cook at 350 for 16-20 min. for reg. muffins or 12-16 min. for mini muffins.

1 comment:

  1. I forgot to tell you today that I made this and it was fantastic! I am glad that I have some shredded zucchini in my freezer so I can make it this fall and winter. Everyone loved it!