Pumpkin Zucchini Bread

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

3 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1/4 cup butter, melted

3/4 cup applesauce

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 cup shredded zucchini

1 cup chopped walnuts

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!