Ingredients
3 large eggs, room temperature, lightly beaten2 cups sugar1 cup canned pumpkin1 cup butter, melted1 tablespoon vanilla extract3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1 cup shredded zucchini1 cup chopped walnuts
Preparation
In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-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.
