Zucchini Pumpkin Bread Recipe

Pumpkin bread is a delicious twist. I always seem too much pumpkin plants, so I've been trying for years, and trying the best way to use some of them to find. This is one of my favorite recipes, using a rich summer squash. I also freeze grinding in the fridge to use during the winter squash. This bread is a special treat on a cold winter. For best results, if you use frozen sliced pumpkin, you must drain well after thawing. Otherwise, the mixture is too wet, not to increase the good.

Build 2 zucchini bread and pumpkin bread

3 eggs, beaten
1 1 / 2 cup sugar
1 cup cooked or canned pumpkin (can substitute pumpkin)
1 cup butter or margarine, melted
1 tablespoon vanilla extract
Multi-purpose flour 3 cups
1 teaspoon baking powder
1 teaspoon baking powder
1 / 2 teaspoon salt
1 teaspoon ground cinnamon
1 / 2 teaspoon ground ginger
1 / 2 teaspoon ground nutmeg
1 / 2 teaspoon ground cloves
2 cups pumpkin, shredded
1 cup chopped walnuts or raisins (optional)

Grease and flour 2 loaf. Preheat the oven to 350 degrees. In a large bowl, combine eggs and sugar. Add the pumpkin, melted butter and vanilla, mix well. Combine all dry ingredients. Stir to blend spices. Gradual increase in the pumpkin mixture and mix the dry ingredients. Stir in zucchini and nuts or raisins. Bread in the pan. For 45-50 minutes, or until a toothpick or knife baked into the bread out of center clean joints. For 10 minutes then remove to wire rack cool.