2 cups sugar
1 cup canned pumpkin
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup shredded zucchini
1 cup chopped walnuts
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 the zucchini and nuts. Pour into two greased and floured loaf pans. Bake at 350F for 45-50 minutes or until a toothpick inserted into centre comes out clean. Cool in pans 10 minutes. Remove to a wire rack to cool. Makes two loaves.
Side Note: If you want to keep this nut free you can omit the nuts entirely or substitute chocolate chips.
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