It’s that time of year again. Here’s a recipe that I shared last September and I wanted to remind you that it’s here.
I whipped up a batch of Pumpkin Zucchini Bread last night. I made a few changes from the last time around (subbed coconut oil for canola oil, used all whole wheat flour, increased brown sugar, decreased granulated sugar). And it’s amazing!
Pumpkin Zucchini Bread
2 1/2 cups organic cane sugar
1 cup brown sugar
1 can (15 oz.) pumpkin puree
1 1/2 cup applesauce
1/2 cup coconut oil (melted)
2 Tablespoon vanilla extract
6 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, coconut 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.
1/2 cup organic cane sugar or 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 50 – 60 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.
Check out more homemade recipes on Give Me Neither.
Shared on Thrifty Thursday.