I’m having soooo much fun adding zucchini to EVERYTHING I am baking!! I’d like to think I’m making all my baked goods healthier!!! Works for me!
I took my old pumpkin bread recipe and added zucchini, here ya go:
This makes 2 yummie loaves, one for now, freeze the other or if you feel like it, share the other.
To a large bowl add all of the following:
3 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon double acting baking powder
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon salt
2 cups pumpkin (not pumpkin pie filling)
2 cups grated zucchini (*cooks note)
2/3 cups vegetable oil
Mix until blended, divide batter between 2 loaf pans and bake at 350 for one hour or until a cake tester comes out clean.
Remove from oven, set the pans on a cooling rack for about 10 minutes and then turn the loaves out onto the cooling racks until cool. Wrap well in plastic.
* Cooks Note: Over the summer as I was given one huge zucchini after another, I grated them and froze them in zip bags in one cup measurements, so in this recipe I used some of that zucchini. It gets very liquidy in the freezer, I didn’t drain too much of the liquid, it really helps to keep the loaves moist.
Enjoy!!! The entire house will smell incredible!