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Pumpkin Zucchini Bread
September 01, 2008

This bread is fantastic! I made it just two days ago and we're running out already. I used 1 c. white sugar & 1 c. brown sugar, and also used 1 1/2 c. white flour & 1 1/2 c. whole wheat flour. I also increased to 1 t. cinnamon, and added in 1/2 t. pumpkin pie spice in addition to all the other spices. I followed another reviewer's suggestion and used 1 3/4 c. shredded zucchini, which I squeezed some of the liquid out of before mixing into the batter. I made two mini loaf pans, which baked for 50 min., and one 8x4" pan, which I left in the oven for another 20 min. (1 hour, 10 min.). I did the toothpick test and they turned out great. Everyone loved this bread and I will definitely be making it again-- and probably soon, since our zucchinis from the garden are still producing. Thanks for an excellent recipe, Pat!

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