Thursday, September 12, 2013

Serving Up {Bread}: Pumpkin Zucchini Bread

My youngest child started kindergarten this week!!!  I don't think there is anything cuter than watching him walk into the elementary school with his two older brothers.  I watch in the rear view mirror and see three boys - large, medium and small - all walking away from me with their backpacks on their backs and it is stinkin' cute!  One of these days I am going to greatly embarrass the 10-year old by jumping out of the car and taking a photo of them all together.

I mention school, and more specifically kindergarten, because you just never know what your child will learn (or do) at school.  My insight yesterday was more than I wanted to five year old asked me, "how come when you lick the kickball after you have played with it, it tastes bad?"  Seriously???  I cook a lot and you would not believe how difficult it is to get that same 5 year old to take a taste of ANYTHING...but he is licking kickballs?  I am speechless!

Today's recipe is hopefully more tempting than a kickball and guaranteed to taste better.  We are entering fall, with all the yummy fall flavors...which in the food world equates to PUMPKIN!  But I still have zucchini that I am harvesting and baking with (a little of this and never enough of this)!  Lucky for me, last year I discovered this recipe for Pumpkin Zucchini Bread and I absolutely love the combination.  It is perfectly moist and tastes like it could be the poster child for fall with all the yummy spice flavoring.  Not to mention that your house smells divine while it bakes.  For your sake I really do hope that you still have a few lingering zucchini so that you can enjoy this recipe and share it with someone you love!

One Year Ago: Snickerdoodle Blondies
Two Years Ago: Candy Bar Pudding Dessert

(recipe from Taste of Home)
printable version

3 eggs
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 Tbs. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup shredded zucchini

Preheat oven to 350 degrees.  Prepare two 9 x 5-inch loaf pans by greasing and flouring.

In a 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 if desired). Pour into prepared loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes before removing to a wire rack.

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