my pumpkin zucchini bread

Some of you know my all time favorite zucchini bread recipe is from my grandma. I have countless memories of slabbing on some cream cheese and enjoying this wonderful treat for breakfast or a snack- probably even part of dinner sometime. When my roommate's boyfriend had it, he offered to let me borrow season 4 of how I met your mother, if I made him zucchini bread.
Well, I had some pumpkin in the house and ended up tweaking the original recipe just a bit, to make this my own. Somehow I was all out of all purpose flour, so I used self-rising and whole wheat. I think this turned out to be a good flour combination since sometimes whole wheat alone can tend to be too heavy of a flour. I used some grated zucchini I had frozen. I took it out of the bag and let it drain over a mesh sieve and squeezed out any excess water before adding to the bread.

3 eggs, beaten
1 c. veg oil
3 tsp. vanilla
2 1/4 c. sugar
2 c. grated. peeled, zucchini
1/4-1/2 pumpkin puree
1 tsp. baking soda
2 tsp. cinnamon
2 cup self-rising flour
1 cup whole wheat flour
1/4 tsp. baking powder
1 tsp salt

Beat wet ingredients. Mix dry ingredients and add to wet ones. Bake in 2 greased pans at 350 for 1 hr. to 1 hr. 20 min until toothpick in center comes out clean.

You can add nuts or raisins to this if you'd like- or chocolate chips would work too if you like the sweets. Enjoy plain or with a little cream cheese!

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