The other day I realized I had a zucchini left over from a dinner I made and thought I should make some zucchini bread. After googling a few recipes I settled on this one for pumpkin zucchini spice bread.
I started by mixing 1 cup of whole wheat flour, 1 cup of AP flour and 1 cup of oat flour together with 2 tsp cinnamon 1/2 tsp nutmeg, and 1/4 tsp cloves.
To that I added 1/2 tsp salt, 2 tsp baking powder and 1 tsp baking soda.
This is what it looks like all mixed up.
In a separate bowl I mixed together 3 large eggs, 1 cup pumpkin from a can, 1 cup packed brown sugar, 1 Tbsp vanilla.
I was supposed to have a softened stick of margarine but I forgot to leave it out so I microwaved it and the results were not ideal.
After incorporating the wet and dry ingredients together the melted margarine seemed ok.
I folded in the shredded zucchini and baked for 60-70 minutes at 350.
The bread came out spicy and warm, but I prefer it a little sweeter. I think I will add another cup of brown sugar if I make it again. The margarine fiasco didn’t seem to affect either the taste or the texture, which was very moist and almost falling apart when warm. I served it with warm apple cider to my boys who pronounced it “delicious” which I was thrilled about because they (strangely) don’t like sweet bread very much. I preferred it with a shmear of cream cheese and a cup of tea.
The original recipe can be found HERE.