Ingredients

The following ingredients have 16 Servings
  • 3 - eggs, beaten
  • 1 cup(s) vegetable oil
  • 2 cup(s) sugar
  • 3 teaspoon(s) vanilla
  • 1 cup(s) pureed zucchini
  • 1 cup(s) pumpkin, canned
  • 3 cup(s) flour
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) baking soda
  • 3 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) baking powder
  • 1/2 to 1 cup(s) chopped nuts, optional

Instruction

  • Preheat oven to 325 degrees.
  • Puree zucchini. Slice off end where stem was and then cut into small chunks and place in blender until pureed. Unless seeds have become very large, I typically puree the whole zucchini; seeds, skin and meat. When harvesting zucchini from the garden, I set aside amount I need for the recipe and then put 1 to 2 cups into freezer ziploc bags for future recipes. 1 CUP ZUCCHINI IS NEEDED FOR THIS RECIPE. (Regular zucchini bread is 2 cups pureed zucchini - no pumpkin.)
  • Mix together: Beaten eggs, vegetable oil, sugar, and vanilla.
  • Stir in: 1 Cup pureed zucchini and 1 Cup pumpkin
  • Mix together and then add to liquids: Flour, salt, baking soda, cinnamon, and baking powder.
  • Stir in nuts if desired.
  • Spray 2 loaf pans and pour batter evenly between pans.
  • Bake for 1 hour or until knife inserted in middle comes out clean. Let cool in pans for 10-15 minutes before removing from pans to wire racks.