Pumpkin Zucchini Bread

In the continuing saga of the never-ending zucchini, we decided to try some Pumpkin Zucchini Bread. This we happened upon when Food Gal's baby sister made some for the family. So, Food Gal went off to allrecipes.com once again, and retrieved this little recipe.

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3		eggs, lightly beaten
2	cups	sugar
1	cup	canned pumpkin
1	cup	butter, melted
1	TBSP	vanilla extract
3	cups	all-purpose flour
1	tsp	baking soda
1/2	tsp	baking powder
1/2	tsp	salt
1/2	tsp	ground cinnamon
1/2	tsp	ground nutmeg
1/2	tsp	ground cloves
1	cup	zucchini, shredded
Preheat oven to 350 F. In a mixing bowl, combine eggas and sugar. Add pumpkin, butter, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini. Pour into two greased and floured 9-in x 5-in x 3-in loaf pans. Bake for 45-50 minutes or until breads test done. Cool in pans for 10 minutes. Remove to a wire rack. Yield: 2 loaves

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Food Guys says: This was some pretty good zucchini bread. I guess I never realized how bland regular zucchini bread is, until you add a flavorful ingredient like the pumpkin. I could eat this bread, often. I rank this one:

Food Gal says: This bread was very good. I would call it more of a pumpkin bread than a zucchini bread. It was very moist. A dish to be repeated: