Zucchini and pumpkin bread recipe

This is a variant of delicious zucchini bread. I seem to always have too many zucchini plants grow, so I tried for years to find some of the best ways to use them. This is one of my favorite recipes for using a lot of zucchini. I also have frozen shredded zucchini in the freezer for use during the winter months. This bread is a special experience in a cold winter day. For best results when using frozen shredded zucchini to make sure to drain wellThawing. Otherwise, the mixture is too wet and do not go well.

Zucchini Pumpkin Bread For 2 loaves

3 eggs, beaten
1 1 / 2 cups sugar
1 cup cooked (or substitute for the pumpkin) pumpkin, canned
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups flour
1 teaspoon baking powder
1 teaspoon baking powder
1 / 2 teaspoon salt
1 teaspoon ground cinnamon
1 / 2 teaspoon ground ginger
1 / 2 teaspoon groundNutmeg
1 / 2 teaspoon cloves
2 cups zucchini, shredded
1 cup chopped nuts or raisins (optional)

Grease and flour 2 loaf pans. Preheat oven to 350 degrees. In a large bowl, combine eggs and sugar. Add the pumpkin, melted butter and vanilla, mix well. Combine all dry ingredients. Mix well, stirring all the spices. Slowly mix dry ingredients with pumpkin and mix well. Stir in zucchini and nuts or raisins. Pour into loaf pans. Bake for 45-50Minutes or until a toothpick or knife comes out clean when inserted in the center of the loaf. Allow to cool for 10 minutes before the grid.