Pumpkin Zucchini Bread Recipe

It's a cool day in Oregon...the perfect time to bake. Since we have have tons of zucchini from the garden I decided to look for a recipe online that incorporated zucchini and my love for pumpkin. I came across a sweet potato and zucchini bread recipe from Bon Appetit, November 1992 and subsituted the pumpkin for the sweet potato. I also added 1 1/2 teaspoons of Nutmeg for a nutty flavor and sprinkled some sugar crystals on the loaves before baking. I made sure to double the recipe so my hubby could share it on his trip to Central Oregon with his friends. It turned out perfectly and made the house smell incredible! Enjoy!

Pumpkin Zucchini Bread Recipe (doubled and altered)

4 cups all purpose flour
1 1/2 teaspoons ground nutmeg
4 teaspoons ground cinnamon
2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
4 cups sugar
1 1/2 cup vegetable oil
6 large eggs
2 teaspoon vanilla extract
3 cups grated zucchini
3 cups canned pumpkin
sugar crystals

Preheat oven to 350 degrees F. Butter and flour 2 9x5x3-inch loaf pan. Sift first 6 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and pumpkin. Add dry ingredients and stir well.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)