kitchenaid

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This is a tasty version of zucchini bread. I always seem to grow too many zucchini plants, so I experimented for years to find out, try to use some of the best ways to make them. This is one of my favorite recipes for using up an abundance of zucchini. I also keep frozen shredded zucchini in the freezer to use during the winter months. The bread is a special treat on a cold winter day. For best results when you leave this frozen shredded zucchini, can be sure to drain well afterThawing. Otherwise, the mixture will be too wet and not increase it.

Pumpkin Zucchini Bread Makes 2 loaves

3 eggs, beaten
1 1 / 2 cups sugar
Replace 1 cup cooked or canned pumpkin (may Butternut Squash)
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking powder
1 / 2 teaspoon salt
1 teaspoon ground cinnamon
1 / 2 teaspoon ground ginger
1 / 2 teaspoon groundNutmeg
1 / 2 teaspoon ground cloves
2 cups zucchini, shredded
1 cup chopped walnuts or raisins (optional)

Grease and flour 2 Loaf pans. Preheat oven to 350 degrees. In a large bowl, combine eggs and sugar. Add pumpkin, melted butter and vanilla, mix well. Combine all dry ingredients. Well until blended Stir in spices. Gradually mix dry ingredients, mix well and pumpkin. Stir in zucchini and nuts or raisins. Pour into Loaf pans. Bake 45-50Minutes or until toothpick or knife comes out clean when inserted in center of bread. Allow to cool for 10 minutes before the wire rack.

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