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Description:  Combine Pumpkin (your favorite fruit) and Zucchini (which you have more than you know what to do with) into a bread recipe. The result is a splendid Pumpkin Zucchini Bread that everyone will enjoy. Pumpkin Zucchini Bread is high in minerals and vitamins.

This recipe yields two loaves of Pumpkin Zucchini bread. Yes, it will go quickly!

• 3 eggs, slightly beaten
• 2 cups sugar
• 1 Tablespoon vanilla
• 1 can pumpkin puree, or homemade puree
• 1 cup shredded zucchini
• 1 cup butter or margarine, melted
• 3 cups flour ( or try Pumpkin Flour )
• 1 Teaspoon baking powder
• 1/2 Teaspoon salt
• 1/2 Teaspoon cinnamon
• 1/2 Teaspoon ground nutmeg
• 1/2 Teaspoon ground cloves
• 1 cup chopped or ground walnuts (optional)

Preparation Directions:

1. Pre-heat oven to 350 degrees.
2. Grease (we use Canola cooking oil spray...its healthier) and flour two bread loaf pans.
3. Mix eggs, sugar and vanilla in a bowl.
4. Stir in pumpkin puree and butter(or margarine)
5. Mix flour, baking soda, and spices in a separate bowl.
6. Stir dry ingredients into the first bowl containing the egg mixture.
7. Stir in the shredded zucchini.
8. Stir in nuts, if you are using them.
9. Divide the batter into the two bread loaf pans.
10. Bake in the pre-heated oven for 45 to 50 minutes.
11. Test bread with a knife or a toothpick to see if it is done. Insert the knife into the bread . If it doesn't come out clean, bake for an additional 5 minutes and re-test.
12. Remove the bread from the oven and let set for ten minutes.
13. Remove the bread from the pan, and place on a wire rack to cool.

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