Wednesday, October 19, 2016

Pumpkin Zucchini Bread

Yes, folks, it's that time of year again. Pumpkin season. Although I'm not the biggest fan of people adding pumpkin spice to everything, there are occasions, such as this, that pumpkin spice is necessary. But please- keep it out of my candy, chips and hummus (yes I've seen pumpkin spiced hummus). This was one of those recipes where I ha a zucchini on it's last legs and needed to find a use for it and I must say- it was well used. This is a great addition to breakfast or snack time. And a great way to get rid of that extra can of pumpkin puree laying around from last year's holiday season.



Pumpkin Zucchini Bread

Fridge:
1 1/2 cups zucchini, shredded
2 eggs

Pantry:
1 3/4 cup flour
1 cup pumpkin puree (I use Trader Joe's canned organic pumpkin puree)
1 cup white sugar
1/2 cup canola or vegetable oil
1 1/2 tsp pumpkin spice
1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup walnuts, chopped
Spray for baking dish

Tools:
2 medium mixing bowls
1 loaf pan
Whisk
Measuring cups/spoons
Box grater
Chopping knife
Cutting board
Baking spatula

Preheat oven to 325 degrees. Spray the loaf pan with canola oil.

In one bowl add all the dry ingredients: flour, sugar, salt, baking powder, baking soda, pumpkin spice, and cinnamon. Mix well.

In the other bowl add eggs, pumpkin puree, vanilla, and oil. Mix well. Add zucchini and walnuts and slowly begin to add your dry ingredients. Whisk all the ingredients together well but do not over mix.

Pour batter into the prepared loaf dish. Bake for 45 to 55 minutes or until a toothpick comes out clean when pricked into the center of the bread. Remove and allow to cool slightly before removing from the loaf pan. Serve warm with some butter. Yum!! Enjoy. xo









 

 

 

 

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