Warm out of the oven? Disappointing.
But by the next day? Rave reviews.
- "Alanna, this is excellent!"
- "We warmed it up a little and oh, it tasted good."
This is a winner, a definite keeper.
"This Zucchini Pumpkin bread is amazing. So flavorful!" ~ Stephanie
"So moist, with a rich sweetness." ~ Darby
"I made these as muffins and you're right about the wow factor the next day." ~ Robin
"This is indeed better the next day! What a super moist bread!" ~ Daisy
RECIPE for ZUCCHINI PUMPKIN BREAD
Oven/cooling time: 90 minutes
Time to table: Overnight
Preheat oven to 350F.
1/2 cup vegetable oil (reduced from 3/4 cup)
1 cup sugar (reduced from 2 cups)
3 large eggs
1 teaspoon vanilla
2 cups grated zucchini (increased from 1 1/2 cups, 2 cups was the yield from a 3/4-pound zucchini)
1 cup canned pumpkin puree
2 cups whole wheat flour (changed from all-purpose; next time try 50:50 whole wheat:all-purpose or perhaps whole wheat pastry flour)
1 tablespoon cinnamon (increased from 1 teaspoon, bumps up the flavor)
2 teaspoons nutmeg (an addition, adds nuttiness in the background)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt (increased from 1/4 teaspoon, again, heightens flavor)
Optional: toasted walnuts, currants or raisins, lemon zest
In a large bowl, combine the oil and sugar with an electric mixer. Add the eggs and vanilla and beat until mixture turns lemony yellow and almost syrupy. Add the zucchini and pumpkin and beat until completely incorporated (that's because from here on, you want to mix only enough to incorporate the dry ingredients, if there's too much beating, the bread will develop holes).
Combine the remaining ingredients. (My dish-saving-not-exactly-standard-but-it-works-technique is to combine the dry ingredients on top of the batter, stirring them around with a spoon to combine quite well but without incorporating into the wet batter.) Combine dry ingredients into the wet batter, beating only until just combined. Stir in, preferably with a spoon so not to overbeat, nuts, currants, etc.
Transfer to a greased bread pan and bake for 1 hour. Insert a knife into the center, if it comes out clean the bread is done, if it doesn't, bake for another 5 minutes at a time until the knife does come out clean. With my oven, my pan, my ingredients -- versus yours -- 80 minutes of baking time was needed.
Let cool for 15 minutes. Turn onto a rack and let cool completely. Wrap in foil and let rest at room temperature for flavors to meld overnight or for about 8 hours.