Are you a sweet bread fan??
Did you happen to freeze any zucchini from your garden last summer?? Do you want to use it up??
Do you want to enjoy a quick bread that is ANYthing but dry???
Maybe I can help!! I have now made this bread a good number of times, obviously we enjoyed it each time (or I wouldn’t keep making it, right?), but this last time I added some sour cream to it……winner. Time to share the recipe!!!
I hope you enjoy this bread as much as we do!
*IF you are using frozen zucchini, be sure to thaw it all the way and drain any liquid from it. I always measure the zucchini I want to freeze in 2 c. portions, when it is thawed it will look like LESS then 2 c. , that is OK just use it as it is. IF using fresh, then grate a full 2 c. and use that. Make sense?
* The 1/2 c. oil and the 1/2 c. applesauce is used in place of 1 c. butter. It is delicious both ways……
*I like to use 8″ x 4″ loaf pans (3)…….just watch baking time carefully, all ovens bake differently, check at 40 minutes.
Pumpkin Zucchini Bread
3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 c. sugar
1 c. brown sugar
1 c. pumpkin puree (not pumpkin pie mix)
1/2 c. oil
1/2 c. applesauce
1/2 c. sour cream
1 TB. vanilla
2 c. shredded zucchini
1 c. chopped walnuts, opt.
Combine the dry ingredients (1st 7) in a large bowl and set aside.
In another bowl, mix together the eggs, sugars, pumpkin, applesauce, sour cream, oil and vanilla. Add this to the dry flour mixture and stir just till combined. Fold in the zucchini and walnuts.
Pour into 2 greased 9″ x 5″ loaf pans. Bake @ 350° for 45-55 minutes. Till middle is cooked and bread is nicely browned. Cool a few minutes in the pans, then carefully (run knife around the edge in case of stickage) place on wire rack to cool.
Let cool, slice, serve with butter…..yum….or skip butter, you may, but umm butter on warm bread…..yummmm…..
Recipe adapted from Taste of Home.