Pumpkin Zucchini Bread

This yummy bread will give your kids a healthy dose of veggies and is perfect for lunch boxes, after school snacks or even a quick breakfast.

This recipe makes two loaves. I like to share one of the loaves with a neighbor, but you can also freeze these baked loaves for later.

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 or semi-sweet chocolate chips

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts (or chocolate chips). Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Bread be wrapped (first in plastic wrap and then in foil) and then frozen. Make sure bread is completely cooled first.

Submitted by Springfield Moms reader and contributor Michele Tungett.