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.