Moist and flavorful pumpkin zucchini bread perfect for fall baking

Scale

3 eggs

1 cup white sugar

1 cup brown sugar

1 cup pureed pumpkin

1/2 cup butter, melted

1/2 cup applesauce

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1–2 cups zucchini squeezed dry

1 cup chocolate chips optional

1 cup chopped walnuts or pecans optional

1. Preheat oven to 350 degrees

2. Grease and flour two loaf pans

3. Combine eggs and sugar

4. Add pumpkin butter applesauce and vanilla

5. Mix dry ingredients separately

6. Combine wet and dry mixtures

7. Stir in zucchini

8. Pour into pans

9. Bake 45-50 minutes

10. Cool before serving

Squeeze zucchini well

Do not overmix batter

Customize with nuts or chocolate chips