Thanksgivin’ Time: Pumpkin Zucchini Bread
I was poking around on Danielle’s blog a few weeks ago and I found a wonderful recipe for homemade deodorant, which by the way, freaking rocks. I haven’t smelled so good for such an extended period of time in a long while. Anyway, I had seen that she had made a Berry Zucchini Bread. It looked awesome, so I made a mental note to try it.
This morning, while procrastinating away from the old bills and papers I need to file and go through, I started flipping through a cookbook my mom gave me last Christmas. I was looking for a Thanksgivin’ dessert (which I will post about tomorrow), but I came across the breads and cakes sections. Oh Lord! There were all these zucchini cake and bread recipes. And guess what was on sale at the Publix this week? Zucchini squash.
It was fate that I make this today. I combined things from about 4 different recipes and some bakin’ knowledge in my head, and this is what I came up with. Also know that I wanted chunky grated zucchini. If you want it more so that you can’t taste it, you might want to blend or somethin’.
Thanksgivin’ Pumpkin Zucchini Bread
3 cups all-purpose flour
3/4 cup white sugar
1 cup brown sugar
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 cup veg oil
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
approximately 2 cups grated zucchini–I just used 2 medium zucchini
7 oz. of a 15 oz. can of pumpkin (I used the other 8 oz for something else)
1/2 cup chopped pecans
- In a large bowl, combine flour, sugar, salt, baking soda and powder
- In a smaller bowl, whisk eggs, oil, vanilla, and spices
- Stir into dry ingredients until just moist
- Stir in the pumpkin, zucchini, and nuts
- Bake at 350 for 55-65 minutes
I don’t have 2 regular sized loaf pans, so I used the one larger one that I do have and filled it 2/3 of the way full. Then I poured the remaining mixture in a small shallow casserole dish. It was finished about half way into the other dish’s time. This works out well if you’re too impatient to wait for a taste. It’s not too sweet, and I can’t wait to have it for breakfast in the morning–toasted up with some melted butter.