Pumpkin Zucchini Bread Food

ZUCCHINI BREAD, PUMPKIN STYLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 9x5 inch loaf pans, and set aside.
• Place the zucchini chunks into a saucepan, and cover with water. Bring to a boil and cook until the zucchini are tender, about 5 minutes. Drain the zucchini, place them in a blender, and blend until they are pureed, about 2 minutes. Let the zucchini puree cool for about 10 minutes.
• Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, and stir to eliminate lumps.
• Place the zucchini puree in a large bowl, and whisk in the oil, eggs, and sugar. Beat in the flour mixture to form a thick batter.
• Divide the batter evenly among the prepared loaf pans, and bake in the preheated oven until the tops are lightly browned and the loaves spring back when gently pressed, 45 minutes to 1 hour. A toothpick inserted into the center should come out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN ZUCCHINI BREAD/ CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
• Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
• Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
• Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

PUMPKIN ZUCCHINI BREAD

Steps:

• 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. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

PUMPKIN ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Puree zucchini. Slice off end where stem was and then cut into small chunks and place in blender until pureed. Unless seeds have become very large, I typically puree the whole zucchini; seeds, skin and meat. When harvesting zucchini from the garden, I set aside amount I need for the recipe and then put 1 to 2 cups into freezer ziploc bags for future recipes. 1 CUP ZUCCHINI IS NEEDED FOR THIS RECIPE. (Regular zucchini bread is 2 cups pureed zucchini - no pumpkin.)
• 3. Mix together: Beaten eggs, vegetable oil, sugar, and vanilla.
• 4. Stir in: 1 Cup pureed zucchini and 1 Cup pumpkin
• 5. Mix together and then add to liquids: Flour, salt, baking soda, cinnamon, and baking powder.
• 6. Stir in nuts if desired.
• 7. Spray 2 loaf pans and pour batter evenly between pans.
• 8. Bake for 1 hour or until knife inserted in middle comes out clean. Let cool in pans for 10-15 minutes before removing from pans to wire racks.

ZUCCHINI-BANANA-PUMPKIN BREAD

Steps:

• Prepare bread pan by spraying with cooking spray.
• Put aside.
• Preheat oven to 375 degrees F.
• Mix flour,baking powder, 1/2 tsp cinnamon, salt, sugar, and evaporated milk together in a large mixing bowl.
• Mix pumpkin, mashed banana, zucchini, butter, egg,vanilla extract and water, in a bowl.
• When incorporated add all at once to the flour mixture.
• (Mixture will be stiff).
• Pour into pan and top with mixture of brown sugar and 1/2 tsp cinnamon.
• Put in oven and cook for 40-45 minutes or until a toothpick comes out clean from middle.

PUMPKIN BANANA ZUCCHINI SPICE BREAD

Steps:

• Preheat oven to 350. Don't be afraid to leave the mixer in the cupboard! I always stir this up by hand w/ no trouble & I have rheumatoid arthritis.
• In large mixing bowl combine: eggs, milk, oil, applesauce, butter, sugars, pumpkin etc., vanilla. I usually give each ingredient a good stirring before adding the next one. Mix well.
• In separate bowl combine & mix dry ingredients. If you don't have a flour sifter, hold a whisk over measuring cup & sprinkle flour above it. It makes SO much difference to sift your flour. If you simply cannot do it, then cut flour back about 1/4 cup. Gradually add flour mix to first mixing bowl & beat together until smooth.
• Grease & flour 2 loaf pans & evenly divide batter among them. Bake for 50-60 minutes until toothpick test comes out clean. Allow to cool 15-20 minutes (If you can wait that long!) and invert pans to rack to complete cooling. You'll likely need to run knife around edges & tap or even bang on the bottom a bit to remove.
• Slice & Serve. Because it is such a moist bread, I always bag the 2nd loaf & hold it in the fridge until we finish the 1st loaf, just to guard against spoilage. I've heard it freezes lovely as well, but I've never made enough that it lasted long enough for me to try.
• Note: This will be my first try at posting a recipe, though I've been lurking & gleaning marvelous ones for ages on here. I'm from that sect of guard your recipes or don't give exact instructions, lol -- however, it occurred to me it was time to share back -- hope you all enjoy! -Oz.

PUMPKIN ZUCCHINI BREAD RECIPE

Steps:

• In a bowl, combine eggs and sugar.
• Add pumpkin, butter (or oil/applesauce) and vanilla.
• Combine dry ingredients; gradually add to pumpkin mixture and mix well.
• Stir in zucchini and nuts.
• Pour into two greased and floured 9-in. x 5-in. loaf pans.
• Bake at 350° for 45-55 minutes or until breads test done.
• Cool in pans 10 minutes.
• Remove to a wire rack. Yield: 2 loaves.