Pumpkin Zucchini Bread Recipe

Zucchini is taking over our house.  Saturday night I started with this Pumpkin Zucchini Bread recipe on AllRecipes.com and here’s the recipe that I came up with.  And it’s doubled, because we have A LOT of zucchini and I throw the extra loaves in the freezer.

Pumpkin Zucchini Bread

6 eggs
3 cups granulated sugar
1/2 cup brown sugar
1 can (15 oz.) pumpkin puree
1 1/2 cup applesauce
1/2 cup oil
2 Tablespoon vanilla extract
3 cups all purpose flour
3 cups whole wheat flour (I used Prairie Gold)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon ground cloves
4 cups shredded zucchini

Preheat oven to 350 degrees.

In a mixing bowl, combine eggs, brown sugar and granulated sugar. Add the pumpkin puree, applesauce, oil and vanilla extract.

In a separate bowl, combine the dry ingredients. Add the dry ingredients slowly to the pumpkin-zucchini mixture and mix well. Fold in the shredded zucchini.

Topping

1/2 cup brown sugar
1 tsp. cinnamon

Combine the brown sugar and cinnamon for the topping in a small bowl. Pour 1/2 of the batter into 4 greased 9 in. by 5 in. bread pans. Sprinkle 1/2 of the cinnamon sugar equally in the 4 pans. Pour the remaining batter into the pans. Sprinkle the remaining cinnamon sugar on the top of each loaf.

Bake at 350 degrees for 45-50 minutes. Check with a knife to see if it comes out clean. Allow to cool for 15 minutes in the pans and then carefully remove unto a wired rack.

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Next time around I plan to use all whole wheat flour and substitute applesauce for the remaining oil.  I’ll update this post and let you know how it works.