PUMPKIN ZUCCHINI BREAD

I had extra zucchini leftover from the Farmer's Market and thought I would make a zucchini bread. I made one once with blueberries, so this time I'll try it with pumpkin ('tis the season).

INGREDIENTS

• 3 eggs, lightly beaten
• 3/4 cups sugar
• 1C brown sugar
• 1 cup canned pumpkin
• 1/2 cup butter or margarine, melted
• 1/2 cup unsweetened applesauce
• 1 tablespoon vanilla extract
• 1/2 cup whole wheat flour
• 1/2 cup flax meal
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup shredded zucchini
• 1 cup chopped walnuts

DIRECTIONS

1. In a mixing 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 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.