Zucchini Pumpkin Bread with Brown Sugar Glaze

 

  

A large bounty of pumpkins, beans, cucumbers, yellow squash and zucchini from my tiny garden has me scrambling for some delicious recipes. Here is a BIG winner! See photo's after the recipe.

I really love this bread, sweet, fluffy quick bread filled with pumpkin, zucchini, pecans and delicious fall spices. Whether you are preparing for coffee time or you simply want to send a delicious treat in your kids’ lunch box, this Pumpkin Zucchini Bread is the answer!

 Zucchini Pumpkin Bread

3 cups all purpose flour

1 tsp. Cinnamon

1/2 tsp. salt

1 tsp. soda

1 tsp. baking powder

3 eggs

2 cups granulated sugar

1/3 cup vegetable oil

1 cup pumpkin (not pumpkin pie filling)

2 cups shredded zucchini (do not drain or squeeze)

1/2 cup chopped pecans

Preheat oven to 350 F degrees. Grease and flour two loaf pans 

In a large bowl,  whisk together flour, cinnamon, salt, baking soda and baking powder. In a separate bowl, combine the eggs, oil, pumpkin and sugar.

Add the pumpkin mixture to the dry ingredients and stir just until combined. fold in zucchini and pecans. 

Pour into prepared pans

Place in the oven and reduce heat to 325 F.

9X5 pan-45-50 minutes

8X4 pan-45-55 minutes

Test with a toothpick, coming out clean.

Cool 20 minutes and remove from pans.

Brown Sugar Glaze

2 cups powder sugar

1 1/2 cup dark brown sugar

1 cup heavy cream

1/2 cup unsalted butter-softened

1 tsp vanilla

 

Sift the powder sugar into medium bowl. Stir in brown sugar, heavy cream and butter in a medium saucepan over medium low heat until butter melts and sugar dissolves. Increase the heat to medium high and bring to a boil. Boil 3 minutes, occasionally stirring and swirling the pan. Remove from heat and stir in vanilla. Pour brown sugar mixture mixture over powder sugar mixture. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until luke warm and icing falls into a heavy ribbon from the spoon, whisking often, about 15 minutes. Spoon icing over the top of the bread/cake, allowing to drip down the sides. Let stand until the icing is firm, at least 1 hour.

 

 
I delivered this delicious bread to the Mother of a good friend. She lives not far from me in Coeur d' Alene. She was delighted! The other loaf I delivered to some neighbors who just found out they are expecting their first child! So exciting! Nothing but good reviews! YAY!