Fall baking is in full swing! I made this for a visit with an old friend last week and it was yummy. Big didn't like it that she could see the flecks of zucchini in the bread (picky!) but Little ate it up. I think if I had put in some mini chocolate chips, she could have been persuaded, but oh well - more for the rest of us! It made a little more than 4 small loaf pans but you could do two large or even make muffins (not sure how many . . . probably 18?).
Pumpkin Zucchini Bread (2 large loaves or 4 small loaves)
Adapted - original recipe here
3 eggs, lightly beaten
1 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup oil
1 T vanilla extract
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 cup shredded zucchini
In a bowl, combine eggs and sugar. Add pumpkin, vanilla, oil and applesauce and stir well. In another bowl, combine dry ingredients. Gradually add to pumpkin mixture and mix well. Stir in zucchini. Pour into two greased and floured 9x5 in. loaf pans (or 4 small ones or muffin tins). Bake at 350 degrees until bread tests done (my small loaves took about 20 minutes. Original recipe says 45-55 for big loaf pans). Cool in pans 10 minutes. Remove to a wire rack.
I've never thought of that combo before. I may have to try it. I still have zucchini left in my freezer from LAST summer. An idea to disguise the zucchini: peel the zucchini before grating it. That way, Big may see zucchini but it'll appear a light color, not black flecks, and it may not bother her.
ReplyDeleteIt was so good to see you a few weeks ago!
I like the peeling idea - still have some zucchini to use up so I'll try that next! It was fun to see you too - any holiday trips to CA planned?
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