Ingredients
-
3
-
2
-
1
-
1
-
1
-
3
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Pumpkin Zucchini Bread,Pumpkin adds a twist of fall to the ever popular zucchini bread. Haven’t tried this one yet but it looked like a winner so I thought I’d share it.,If I was trying to make this healthier could I possibly use swerve sweetener and almond flour or coconut flour?,I love pumpkin and zucchini and had a load of bananas that needed to be used immediately, so this seemed like the perfect recipe. But, I only used half the sugar (we all need to cut down on refined sugar) and substituted grapeseed oil for the butter as another reviewer suggested and only used half a cup. I lined the pan with vegetable spray. The batter was super thick. Nowhere does it say what size loaf pans to use. I found that using a 4.5 by 8 was large enough for one loaf with enough batter left over for 5 muffins. I added nuts to the whole batter and then added raisins to the muffins as I was specifically making them for a little girl who loves raisins. All turned out really great although I’m not sure how long the bake time was because I just kept adding 10 minutes and then 5 minutes until the loaf seemed done.
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Steps
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1
Done
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Before Beginning, Preheat Your Oven to 350 F and Grease and Flour Two Loaf Pans. |
|
2
Done
|
Mix Eggs and Sugar Together, Then Stir in the Pumpkin and Butter. |
|
3
Done
|
Stir Dry Ingredients Together and Add to Egg Mixture. |
|
4
Done
|
Mix Well. |
|
5
Done
|
Stir in the Zucchini and Nuts. |
|
6
Done
|
Divide Into Pans and Bake 45 to 50 Minutes or Until the Loaves Test Done. |
|
7
Done
|
Cool in Pans Ten Minutes Before Removing to Wire Racks to Cool Completely. |
