Pumpkin Zucchini Muffins

Here is another wonderful recipe to help you use up some of that summer zucchini! When these are baking it smells like autumn because of the spices & pumpkin. Think of how much nutrition must be in these muffins? Plenty of pumpkin and lots of zucchini, oh, and I also used some wheat flour in this recipe so they must have REALLY been nutritious! I made mine into muffins and added walnuts to about half the batch. They don't rise a lot so you can about fill the muffin cups right up to the top. This recipe is very flavorful, moist and has a dense crumb. Another change I made from the recipe listed below, I used half melted butter & half vegetable oil. That oil makes for a really smooth moist crumb! Another change I would consider for the next time would be use part brown sugar & part granulated.





Pumpkin Zucchini Bread
adapted from allrecipes.com

Ingredients:

3 eggs, lightly beaten 2 cups sugar 1 cup canned pumpkin 1 cup butter or margarine, melted (I used 1/2 cup oil & 1/2 cup butter) 1 tablespoon vanilla extract 3 cups all-purpose flour (I used 1 cup wheat) 1 teaspoon baking soda

1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 cup shredded zucchini 1 cup chopped walnuts

Directions:

1.

In a mixing 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 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.