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Pumpkin Zucchini Bread




Source of Recipe


Unknown


Recipe Introduction


This recipe combines zucchini with my favorite fall flavor: PUMPKIN, to create the most delicious, moist bread ever. And if that wasn’t enough, there is cinnamon cream cheese frosting on top! Although it’s really good without the frosting too.


List of Ingredients




1 cup granulated sugar
1 cup light brown sugar, packed
2/3 cup canola oil
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 Tablespoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1 can (15 oz) pure pumpkin
2 cups shredded zucchini

FOR THE FROSTING:
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon cinnamon
2-4 Tablespoons milk


Recipe



Preheat oven to 350°F. Spray two 9-inch loaf pans generously with baking spray, and line the bottom of the pans with parchment paper. Set aside.

In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and canned pumpkin. Mix just until blended. Fold in shredded zucchini.

Divide batter evenly between the two loaf pans. Bake for about 60-70 minutes, until toothpick poked in center of bread comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool completely on wire rack.

For the frosting, beat the cream cheese with powdered sugar, cinnamon, and milk. Add more/less milk for desired consistency. Spread over cooled bread. ENJOY!