Pumpkin Zucchini Bread
10" dutch oven
3 cups self rising flour, sifted
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable or canola oil
1/2 cup applesauce
2/3 cup water
1/2 tsp vanilla extract
1 cup shredded zucchini
1 cup pumpkin puree
Sift together the flour, cinnamon and nutmeg. Add the regular and brown sugar and set aside. In a large bowl using a hand mixer, mix together the oil, applesauce, eggs, water and vanilla extract. Add the pumpkin puree and the shredded zucchini and mix again. Add the dry ingredients to the wet mixture and mix until combined.
Pour batter into a well greased dutch oven. Bake at 350 degree for 25 - 30 minutes or until golden brown and a toothpick inserted comes out clean. Use 1 ring on top and 1 ring on the bottom. Let cool in pans for 5 minutes then remove to a baking rack to cool completely.
**Be sure to use self rising flour. If you don't have any, for each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.**
The Finished Product
We had a Halloween party last night and I left my camera in my hubby's car. I'll post the pic around lunch time!
This bread was really good! I love the texture the zucchini gives it and it is nicely spiced. This is definitely a keeper. This is the kind of thing I would make a ton of and take to the neighbors. It lasted about 14 minutes once my kids got home from school. We gave this an A.