The perfect way to use up some zucchini from your garden. I don’t have a garden but some great friends in my church ward brought me some squash and zucchini and I was able to use it for this. My family all loved it!
DeDe Smith
Yields 2 Loaves
Really great moist bread with great flavor!
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Ingredients
- 3 eggs, lightly beaten
- 2 cups sugar
- 1 cup canned pumpkin
- 1 cup butter or margarine, melted
- 1 tbsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 3 cups flour
- 1 cup shredded zucchini
Instructions
Mix together all wet ingredients in the usual way – add dry and then stir in zucchini last. Pour into 2 greased and floured loaf pans and bake at 350 for 45-50 minutes or until tests done. Cool in pans 10 minutes before turning out.
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On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
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