Pumpkin Zucchini Bread

This was a delicious intro to fall recipe I made a few weeks ago when the weather was cooler, and I was getting excited for fall to come. Even though today was the first day of school, it looks like we'll still be waiting a while for the fall weather to come for good.

Ingredients
3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
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:
In a mixing bowl, combine eggs and sugar. Add pumpkin, butter, and vanilla. Combine dry ingredients; gradually add pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5x3 inch loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. COol in pans 10 minutes. Remove to wire rack.

We thought this bread was delicious! Before I mixed it up, I was very tempted to substitute some whole wheat flour for part of the white flour, but I stayed true to the recipe and didn't. I was also worried when I tasted the batter because it was super sweet! After baking it, we tried it. It was just the right amount of sweet.

This is the perfect recipe blend of summer zucchini and fall pumpkin. I made sure to freeze some zucchini so I can make this again later in the fall.