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Pumpkin Zucchini Bread

3 eggs, lightly beaten
2 c. sugar
1 c. canned pumpkin
1 c. butter, melted
1 T. vanilla extract
3 c. flour
1 tsp. baking soda
1 /2 tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
1 c. shredded zucchini
1 c. chopped walnuts

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5x3 loaf pans. Bake at 350 degrees for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield 2 loaves.

Polly Burkholder
Star Tannery




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