Pumpkin Zucchini Loaf with Streusel Topping

• Vegetarian

• Produce

  • 1/2 cup Pumpkin, canned pure
  • 1 1/2 cups Zucchini

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Allspice
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, packed
  • 1 1/2 tsp Cinnamon
  • 2 1/4 cups Flour
  • 2 tbsp Granulated sugar
  • 1/2 tsp Nutmeg
  • 1 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1/2 cup Butter

Found on eatineatout.ca

Description

Ingredients

• 1 egg
• ½ cup canned pure pumpkin
• 1-1/2 cups zucchini, grated
• 1-1/2 cups flour
• 1 cup sugar
• 1-1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp nutmeg
• ¼ tsp allspice
• ⅔ cup flour
• ¼ cup packed brown sugar
• 2 Tbsp granulated sugar
• ½ cup butter

Directions

• Preheat oven to 350ºF. Grease a 4” x 8” loaf pan.
• In a small bowl, prepare Strudel Topping by working ingredients with your fingers until crumbly.
• In a large bowl, beat egg and pumpkin until blended well. Add zucchini.
• In another bowl, mix all remaining ingredients. Add to zucchini mixture until fully combined.
• Pour batter into prepared pan and top with Streusel Topping. Bake for 60 minutes. Cool on wire rack.