Pumpkin Zucchini Bread

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 1 can Pumpkin, Pure
  • 2 cups Zucchini

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1 1/3 tbsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1 cup Granulated sugar
  • 3/4 tsp Nutmeg, ground
  • 2 cups Powdered sugar

• Oils & Vinegars

  • 2/3 cup Canola oil

• Dairy

  • 4 oz Cream cheese
  • 2 tbsp Milk

Found on shugarysweets.com

Description

Ingredients

• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2/3 cup canola oil
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 Tbsp cinnamon
• 1/2 tsp ground cloves
• 1 tsp ground ginger
• 3/4 tsp ground nutmeg
• 1 can (15 oz) pure pumpkin
• 2 cups shredded zucchini
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp cinnamon
• 2-4 Tbsp milk

Directions

• Preheat oven to 350°F. Spray two 9-inch loaf pans generously with baking spray, and line the bottom of the pans with parchment paper. Set aside. In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and canned pumpkin. Mix just until blended. Fold in shredded zucchini. Divide batter evenly between the two loaf pans. Bake for about 60-70 minutes, until toothpick poked in center of bread comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool completely on wire rack. For the frosting, beat the cream cheese with powdered sugar, cinnamon, and milk. Add more/less milk for desired consistency. Spread over cooled bread. ENJOY!