Do you know what today is? Since I can’t see you, I will just tell you. It’s the first day of Fall!! Do you know what that means? I can officially, and in good conscience, share pumpkin recipes with you. Do you like pumpkin like I like pumpkin? Maybe not. I will eat pumpkin stuff year round. YUM! About 3 weeks ago, my oldest daughter brought me some massive zucchini and that same week, my friend brought me another massive zucchini. What’s a girl to do with it all? I made some zucchini relish with some of it and I shredded and froze a bunch for later use. I’d say the relish was about 30 pounds of it and the freezer got about 10 pounds of it. I was thinking about pumpkin last week and decided to try to come up with a recipe for Pumpkin Zucchini Bread. I’m not sure if anyone else has made something similar, but this is all my own. It’s really good too. Promise.
You may know that I’ve been trying to eat healthy most of the time. I say this as I suck on a piece of chocolate by the way. You have to have balance in your lift and quite frankly, I’m not willing to give up chocolate. Let’s be serious here. I need it in my life. Back to the eating healthy part. When I made this recipe, I figured the pumpkin and zucchini were healthy and I used half whole wheat flour, so that’s healthy. However, there is sugar in the bread, so that’s not so healthy, but again, you have to have balance. I wanted it to taste good after all.
I’ve had a couple of people taste it because sometimes my tastebuds don’t work right. I asked people I can trust and they all said it is really good. One even took some home and said she was going to hide it from her family. I hope she doesn’t forget where she hid it.
I made one big loaf and four little ones, but the recipe will make two big loaves or eight little loaves too. I packaged the little ones up really pretty to share with the ladies from church that I visit teach each month. I hope they like it. I got those really neat boxes from Pick Your Plum. I love that place. Then I just used some ribbon I had to decorate the boxes. I think they turned out cute.
- 1 cup butter, softened
- 4 eggs
- 1½ cups sugar
- 4 tsp cinnamon
- 4 tsp ginger
- 1 tsp cloves
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups pumpkin - not pumpkin pie filling
- 2 cups shredded zucchini
- 2½ cups whole wheat flour
- 2 cups white flour
- 1½ cups chopped pecans
- Preheat oven to 350*.
- In a large mixing bowl, beat butter and sugar until creamy.
- Add eggs and mix well.
- Add cinnamon, ginger, cloves baking soda, baking powder and salt. Mix well.
- Add pumpkin and zucchini and mix well.
- Add flours and mix very well.
- Add pecans and mix until they are combined well.
- Pour into 2 well greased loaf pans.
- Bake for 1 hour, until tester inserted into the center comes out clean.
- Cool in pan for ten minutes and then remove from pan and cool until completely cool.
- Wrap well to keep fresh.
What are you looking most forward to this Fall? Leave me a note below please so I can learn more about you! Also, if you haven’t done it yet, head over and enter the giveaway we have going on right not. You can find it HERE! (it ends on October 4th at midnight.)