Zucchini Pumpkin Bread
Rated 5.0 stars by 1 users
Bravo XL Oven
Category
Desserts
Servings
10
Ingredients
- 1 c sugar, granulated
- 1 c brown sugar, packed
- ⅔ c vegetable/coconut oil
- 4 large eggs
- 2½ c all-purpose flour
- 1 t baking soda
- 2 t baking powder
- 1 T cinnamon, ground
- ½ t ground cloves
- 1 t ginger, ground
- ¾ t nutmeg, ground
- 1 (15-oz) can pure pumpkin
- 2 c zucchini, shredded
- 4 oz cream cheese, softened
- 2 c powdered sugar
- 1 t ground cinnamon
- 2-4 T milk
For Bread
For Frosting
Directions
Preheat oven to 350°F. Spray 2 loaf pans or Silicone Baking Pan with Divider with cooking spray; set aside.
- In a large mixing bowl, combine sugar, oil, and eggs until well combined.
- Add flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and pumpkin. Mix until blended.
- Fold in shredded zucchini and divide batter evenly between the two loaf pans. Or, use Silicone Baking Pan with Divider and fill both sides.
- Bake for about 50-60 min. or until toothpick inserted in center comes out clean.
- Remove from oven and cool 5 minutes in pan. Remove from pan and cool completely on wire rack.
- For the frosting, beat cream cheese with powdered sugar, cinnamon, and milk. Add more/less milk for desired consistency. Spread over cooled bread.
