Coming across this recipe was perfect! Not only does it help to use up the large amount of zucchini I have (any takers?!) but it's very suiting for fall, PUMPKIN!!
Ingredients:
Adapted from Taste of Home
In a bowl, combine eggs and sugar. Add pumpkin, butter, applesauce and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.
What fall baking have you been doing? Stay tuned for a pumpkin spice scone recipe I'm developing!
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