Pumpkin Zucchini Nut Bread Recipe
Description: Got too much Zucchini? Here's a recipe that is
sure to please. It combines the great taste of pumpkin with a little of your
excess zucchini. The resulting bread is absolutely delicious.
Yield: Two loaves of Pumpkin Zucchini Nut Bread.
Ingredients:
-
3 eggs, slightly beaten
-
2 cups sugar
-
1 Tablespoon vanilla
-
1 can pumpkin puree, or your own homemade
Pumpkin
Puree
-
1 cup shredded zucchini
-
1 cup butter or margarine, melted
-
3 cups flour
-
1 Teaspoon baking powder
-
1/2 Teaspoon salt
-
1/2 Teaspoon cinnamon
-
1/2 Teaspoon ground nutmeg
-
1/2 Teaspoon ground cloves
-
1 cup chopped walnuts
Preparation Directions:
-
Pre-heat oven to 350 degrees.
-
Grease and flour two bread loaf pans.
-
Mix eggs, sugar and vanilla in a bowl.
-
Stir in pumpkin puree and butter(or margarine)
-
Mix flour, baking soda, and spices in a separate bowl.
-
Mix together dry ingredients into the first bowl containing the egg mixture.
-
Stir in the shredded zucchini.
-
Stir in chopped walnuts.
-
Divide the batter into the two bread loaf pans.
-
Bake in the pre-heated oven for 45 to 50 minutes.
-
Check to see if bread is done. Insert a knife into the center of the bread.
If it comes out clean, it is done. Otherwise, bake for an additional 5 minutes
and re-test.
-
Remove the bread from the oven and let set for ten minutes.
-
Remove the bread from the pan, and place on a wire rack to cool.
** You can substitute equal amounts of just about any pumpkin or squash
in this recipe, to make a variety of squash breads. It results in a slightly
different taste, each time you bake it.
More Information:
More of our Recipes
Canning Information and Guidelines
Pumpkin
Zucchini Bread - at Pumpkin Nook
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