Zucchini Pumpkin Bread & Pumpkin Apple Butter

I love a bread recipe that makes 2 loaves.  With our family size, it's the best way for me to make the most of a recipe.  I love this recipe, as it contains two items from my garden, is another use for our eggs, and uses butter.


Our long term goal is to have a jersey cow and make our own butter.

Zucchini Pumpkin Bread

1 cup butter (or stick margarine)

2 cups sugar

3 eggs, beaten (or 3/4 cup egg substitute)

1 Tbsp. vanilla

1 cup grated zucchini

1 cup canned pumpkin (I used pie pumpkin puree)

3 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves (ground)

1 cup chopped nuts

Cream together butter and sugar.  Add eggs, vanilla, zucchini, and pumpkin, and mix well.  Combine other ingredients and then add to creamed mixture.  Blend well and pour into 2 greased 8 x 4 inch loaf pans.  Bake at 350°F for 45 minutes or until a toothpick comes out clean.

Makes 2 loaves

(Source:  The Zucchini Houdini, by Brenda Stanley)

Pumpkin-Apple Butter

2 cans (15 oz) canned pumpkin
2 cups peeled, cored, and shredded granny smith apples
2 cups, no sugar organic apple juice
1 cup firmly packed brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt

Combine in a slow cooker (4 qt) and cook on high for 5 hours, stirring every 2 hours.  Store in a covered jar for up to 2 months.  

(Source:  unknown)