We got a huge zucchini from the Farmers’ Market (for only $1.00!) the other day, and I knew I would be making some sort of bread with it. Have I mentioned I love baked goods? But I also wanted to make this a healthier version, while still keeping it yummy. So I lessened the sugar and switched out the melted butter for pumpkin. I also did some wheat flour and some all-purpose flour, and as a result the loaves were a little bit denser than with only all-purpose flour, but still moist and delicious.
- 2 eggs, beaten
- 1 cup sugar
- 2 tsp. vanilla extract
- 3 cups grated zucchini
- 2/3 cup pureed pumpkin
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. nutmeg
- 2 tsp. cinnamon
Preheat oven to 350°F. In large bowl, mix together eggs, sugar, and vanilla. Stir in grated zucchini and pumpkin. Add in all dry ingredients, and stir until combined. Pour into two greased 5×9 loaf pans. Bake 45-60 minutes until just starting to brown on top, and a knife inserted in the middle comes out clean.*
*The reason for the wide range of time is that the oven in our new place is not the correct temperature, and it has hot spots, so I kind of have to guess what the time and temperature may be, and check things accordingly. Check it at 45 minutes and go from there.
Because this recipe makes 2 loaves, you can slice one up to eat right away, and wrap another one up for the freezer. Twice the yumminess, half the work!
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