Pumpkin Zucchini Bread

If you can't decide on making pumpkin or zucchini bread, make both with this delicious Pumpkin- Zucchini Bread recipe. 

Last Tuesday I made my own Pumpkin Puree for the first time. I mentioned in that particular post that I wanted to try a recipe and compare canned pumpkin versus fresh pumpkin. Well, I had quite a few pumpkin recipes to choose from and one very handsome boy standing at my side. 

Carson gave me the saddest puppy dog eyes and asked for his favorite Pumpkin Bread. How could I resist, so pumpkin bread it was but with a little twist. I wasn't about to tell Carson let that be my little secret. Instead of traditional Pumpkin Bread I decided on Pumpkin-Zucchini Bread. Last week I stumbled upon a few 3 pound zucchini bundles at the grocery store. 

Kroger had them on clearance for $1 a bundle. And since our garden only produced 3 little zucchini's this year, I grabbed up a couple bundles.  I was really itching to get some zucchini for a few recipes plus I wanted to get a little zucchini stash going in the freezer. 

Stay tuned later this week for another zucchini recipe that I will be posting. It's a recipe that will be perfect for gift giving this holiday season. Since Carson wanted pumpkin bread and I wanted a recipe using zucchini, I just combined the two. 

I love my Pumpkin Bread recipe so what I did was just tweaked it up a bit and interchanged a few ingredients.  I have to admit the end result turned out fabulous! The flavor combination was perfect and I have to say fresh pumpkin is better than canned. 

If your garden is overflowing with zucchini right now I highly suggest this recipe. I only wish I had that problem in my garden. 

Here are a few step by step photos of the recipe preparation. Easy Peasy my friends. 

Pumpkin Zucchini Bread (Mini Loaves)

Ingredients:

3 - cups self rising flour, sifted

1 1/2 - teaspoons ground nutmeg

1 - teaspoon ground cinnamon

1 1/2 - cups granulated sugar

1/2 - cup light brown sugar

1/2 - cup vegetable or canola oil

1/2 - cup applesauce

4 - eggs

2/3 - cup water

1/2 - tsp vanilla extract

1 - cup shredded or pureed zucchini

1 - cup pumpkin puree

Directions:

Sift together the flour, cinnamon and nutmeg. Add the regular and brown sugar and set aside. 

In a large bowl using a hand mixer, mix together the oil, applesauce, eggs, water and vanilla extract. Add the pumpkin puree and the shredded zucchini and mix again. 

Add the dry ingredients to the wet mixture and mix until combined.

Lightly grease and flour mini loaf pans. Add the batter about 2/3 to 3/4 from the rim of the pan. 

Bake at 350 degree for 25 - 30 minutes or until golden brown and a toothpick inserted comes out clean. 

Let cool in pans for 5 minutes then remove to a baking rack to cool completely.

Cooks Note: This bread can also be baked in bundt pan or two loaf pans. You will need to increase the baking time to adjust for a larger pan. If using glass baking pans lower the temperature to 325 degrees.