Pumpkin Zucchini Bread

This month we’ll be sharing some of our favorite pumpkin recipes. Today we have pumpkin zucchini bread. This delicious quick bread will fill your home with a wonderful aroma, and is a great way to sneak in a few extra servings of vegetables.

Ingredients

• 3 eggs, lightly beaten
• 1 1/2 cups sugar
• 1 cup canned pumpkin
• 1/2 cup butter, melted
• 1/2 cup plain Greek yogurt
• 1 tablespoon vanilla extract
• 1 cup whole wheat flour
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup shredded zucchini
• 1 cup chopped walnuts (optional)
• 1 cup semisweet chocolate chips (optional)

Directions

In a large bowl, whisk together eggs and sugar. Add pumpkin, butter, yogurt and vanilla. Combine dry ingredients in a separate bowl; gradually add to pumpkin mixture and stir until just combined (batter will be lumpy). Stir in zucchini, nuts and chocolate chips. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Recipe adapted from Taste of Home.