Pumpkin Zucchini BreadSubmitted by: SABRINAP11
IntroductionVery versatile and easy to substitute ingredients. Very versatile and easy to substitute ingredients.
1/4 cup vegetable oil
3/4 cup unsweetened applesauce
1/2 cup white sugar
1/2 cup Splenda
1/2 cup packed dark brown sugar
1 1/2 cup grated zucchini
1 cup canned pumpkin
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon ground cloves
1 teaspoon ground nutmeg
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional)
2. Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.
3. In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce, and all sugar. Stir in zucchini, pumpkin, and vanilla.
4. Combine flour, cinnamon, cloves, baking soda, baking powder, salt, and nuts then stir into the egg mixture. Divide batter into prepared pans.
5. Bake for 60-70 minutes or until done.
Makes 2 loaves - 30 servings total. I like eating a slice for breakfast warmed up with a dab of brummel and brown.
Number of Servings: 20
Recipe submitted by SparkPeople user SABRINAP11.