Pumpkin Zucchini Bread

Pumpkin Zucchini Bread
adapted from allrecipes.com

INGREDIENTS:

3 eggs, lightly beaten 2 cups sugar 1 cup canned pumpkin 1 cup butter or margarine, melted (I used 1/2 cup oil & 1/2 cup butter) 1 tablespoon vanilla extract 3 cups all-purpose flour (I used 1 cup wheat) 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

DIRECTIONS:

1.

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. 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.