Enough said! :) I love zucchini bread! So when I saw a recipe for bread that called for zucchini and pumpkin...I knew I needed to give it a try! I altered a few ingredients and made muffins instead of bread. I thought they were fabulous. My kiddos agreed.
In a medium bowl, you will need to add:
3 eggs, lightly beaten
1 cup canned pumpkin
2 cups white sugar
1 cup butter, melted
1 Tablespoon vanilla extract
*Note: Next time I make these muffins I will use 1 cup white sugar and replace the second cup with brown sugar. I think they will be even better! (A little tip I learned from our Mom!)
In a separate bowl, mix together:
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Add the wet ingredient mixture to your dry ingredients.
Stir in 2 cups shredded zucchini.
(When I shred my zucchini, I simply use a box cheese grater.)
Fill lined (or greased) muffin tins about 3/4 full.
This will make approximately 30 muffins. Some for now and some for the freezer. :)
Bake at 350° for 25-30 minutes.
Serve with butter (just cuz). ;)