This loaf is a perfect way to add some nutritional goodness with fall pumpkin and zucchini, and whole wheat flour. The moisture of the zucchini and pumpkin make it a perfect combination and it gets better after a few days when it has been well wrapped.
- 4 farm fresh eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1- 14 ounce / 398 ml can pumpkin
- 3/4 cup oil
- 3 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup grated zucchini
- 1 cup chopped raisins
- 1 cup finely chopped walnuts
- In a large mixing bowl, combine the eggs, sugars, oil, and pumpkin.
- In a separate bowl, combine the flour, baking powder, baking soda, the spices and salt.
- Add that to the first bowl with the wet ingredients.
- Add in the grated zucchini and the walnuts.
- Divide evenly between to 2 greased loaf pans.
- Bake at 350 F for about 45 minutes or until a toothpick tests clean.
Makes 2 loaves.