Monday, October 4, 2010

Pumpkin Zucchini Loaf


This loaf is a perfect way to add some nutritional goodness with fall pumpkin and zucchini, and whole wheat flour. The moisture of the zucchini and pumpkin make it a perfect combination and it gets better after a few days when it has been well wrapped.

  • 4 farm fresh eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1- 14 ounce / 398 ml can pumpkin
  • 3/4 cup oil
  • 3 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup grated zucchini
  • 1 cup chopped raisins
  • 1 cup finely chopped walnuts
  1. In a large mixing bowl, combine the eggs, sugars, oil, and pumpkin. 
  2. In a separate bowl, combine the flour, baking powder, baking soda, the spices and salt.
  3. Add that to the first bowl with the wet ingredients.
  4. Add in the grated zucchini and the walnuts.
  5. Divide evenly between to 2  greased loaf pans.
  6. Bake at 350 F for about 45 minutes or until a toothpick tests clean.
Makes 2 loaves.

17 comments:

  1. this looks & sounds wonderfully yummy! We love zucchini & pumpkin, so putting the two together, awesome! I THINK I have zucchini in the freezer!~

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  2. Two of my favorites together, must try:-)

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  3. Simple and it looks mouthwateringly delicious.

    Thanks girls,

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

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  4. I love this idea and am going to try it very soon. Thanks a million for sharing - I love being able to add healthy ingredients like whole wheat flour!

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  5. This looks perfect for a cozy October weekend. It's definitely time to bring out the pumpkin recipes. September was all about apple recipes for me. I'm ready to catch fall fever and make this bread.

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  6. Pureed butternut squash works with this too. I just did it - yummy and moist just like pumpkin.
    In these parts squash is .49/lb. (Extra Foods) so I've cooked up 3 large butternuts and have them pureed and ready to go for pies, quick breads, cookies (excellent recipe from last week)and pumpkin challah which is an annual favourite of ours.
    I'm nearly 50, but I still say and mean "You girls ROCK". :)
    My friends and family all know where the new recipes are coming from.

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  7. Oh that does look good.....a must try.

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  8. Beth . ..if you would be so kind to pass on that Pumpkin Challah. . I'd love to make it. .and maybe post it and link the credit to you.. sounds fantastic.

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  9. I got your message Beth. . .thank you so much!

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  10. About how much pumpkin is in a 14 oz can? I use fresh pumpkin/squash for all my needs. The taste is SO much better than canned!

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  11. This is wonderful! I toasted the walnuts and skipped the raisins and I doubt that either loaf will last until tomorrow! I may put half a cup of chocolate chips in one loaf next time for a dessert.

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  12. nice healthy recipe! it always makes me chuckle when I see "farm fresh eggs" in your recipes. I'm afraid mine are "store fresh eggs", but they work just as well. for darlene: 16oz is 2 cups, so 14 oz would be 1 3/4 cups.

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  13. Thank you, AngAK!
    I didn't stop to convert the weight to cups. duhhh...lol

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  14. does this make more than one loaf?

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