"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Zucchini Bread Recipe

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This recipe for Pumpkin Zucchini Bread, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Heaton
Added: Friday, March 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 C sugar
1 C pumpkin
1 C butter melted
1 Tlbs vanilla extract
3 C flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 C chopped walnuts

Directions:
Directions:
combine eggs and sugar. Add pumpkin, butter, and vanilla. Combine dry ingredients gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts pour into two greased and floured 9x3 loaf pans. Bake @ 350 for 45-50 min or until bread tests done. Cool in pans 10 min then remove to wire rack.

Personal Notes:
Personal Notes:
I love the fall. It is my most favorite time of year. This bread is something that always like to make and is good for using the zucchini in the garden.

 

 

 

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