Zucchini Pumpkin Bread

Author

Nuwave

Servings

10

Category

Desserts

Ingredients

• 1 c sugar, granulated
• 1 c brown sugar, packed
• ⅔ c vegetable/coconut oil
• 4 large eggs
• 2½ c all-purpose flour
• 1 t baking soda
• 2 t baking powder
• 1 T cinnamon, ground
• ½ t ground cloves
• 1 t ginger, ground
• ¾ t nutmeg, ground
• 1 (15-oz) can pure pumpkin
• 2 c zucchini, shredded
• 4 oz cream cheese, softened
• 2 c powdered sugar
• 1 t ground cinnamon
• 2-4 T milk

Directions

1. Preheat oven to 350°F. Spray 2 loaf pans or Silicone Baking Pan with Divider with cooking spray; set aside.
2. In a large mixing bowl, combine sugar, oil, and eggs until well combined.
3. Add flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and pumpkin. Mix until blended.
4. Fold in shredded zucchini and divide batter evenly between the two loaf pans. Or, use Silicone Baking Pan with Divider and fill both sides.
5. Bake for about 50-60 min. or until toothpick inserted in center comes out clean.
6. Remove from oven and cool 5 minutes in pan. Remove from pan and cool completely on wire rack.
7. For the frosting, beat cream cheese with powdered sugar, cinnamon, and milk. Add more/less milk for desired consistency. Spread over cooled bread.