Pumpkin Zucchini Bread

For the past week, I have had almost every window in our house open 24/7.  The cool air is such a wonderful reminder that autumn is almost here!

On Monday, Miss M was home from school for the holiday, and since Miss L still had preschool, we decided to make a yummy, autumn treat.

Until I can dig up my mom's Zucchini Bread recipe (which is just as fabulous as her Yellow Squash Muffin recipe!), this one will surely be a keeper!

Enjoy!

Pumpkin Zucchini Bread

GET THIS:

• 3 eggs, lightly beaten
• 1 c sugar
• 1 c brown sugar
• 1 c canned pumpkin (I use 'Libby's', of course!!!)
• 1 c butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
• 1 tbsp vanilla extract
• 3 c all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 2 c shredded zucchini
• 1 c chopped walnuts (optional)

 
DO THIS:

• In a bowl, combine eggs & sugars. 
• Add pumpkin, butter (or oil/applesauce) and vanilla. 
• Combine dry ingredients; gradually add to pumpkin mixture and mix well. 
• Stir in zucchini and nuts. 
• Pour into two greased and floured 9-in. x 5-in. loaf pans. 
• Bake at 350° for 45-55 minutes or until breads test done. 
• Cool in pans 10 minutes. 
• Remove to a wire rack. 
• Yield: 2 loaves.

This recipe can be found here.
Original recipe can be found at Taste of Home.