Zucchini Pumpkin Bread

Baking with whole grain flour I've milled myself is fun and tastes so incredible but I have yet to 'perfect' the ultimate whole grain load of bread.  I've tested two loaves this week and have another to test tomorrow, but in the meantime quick breads like zucchini bread, pumpkin bread, banana bread are always an easy and delicious item to bake.  I'm not a huge fan of banana bread (I could take it or leave it) but pumpkin bread and zucchini breads are my favorite!  I like to make a cream cheese spread for my pumpkin breads as an option to serve.  This makes them almost like a cupcake but HEALTHY.  (My frosting's are sugar free of course, using natural sweeteners). This bread is so tender and moist you don't need anything with it... except maybe an awesome cup of hot coffee!

Zucchini Pumpkin Bread

2 c whole grain flour (I used a mixture of hard white, soft white and whole wheat. Use what you wish!)
1 t baking soda
1 t salt
1 t cinnamon
1/2 c oil (I used grape seed oil but you could use coconut oil too for a healthy option too)
1/2 - 3/4 c sweetener (I used a mixture of Truvia and Ideal to make 1/2 cup.  You can use sugar of course)
1/2 c brown sugar or sweetener (I used Truvia brown)
1 egg
2 t vanilla
1 c pumpkin (not pie filling - use real pureed pumpkin or canned pumpkin)
1 c shredded zucchini - squeeze to get excess moisture out

Grease 9X5 loaf pan and set aside.  In a bowl mix dry ingredients; flour, baking soda, salt, cinnamon.  In a mixing bowl mix your oil, sweeteners, egg, vanilla and pumpkin.  Use 1/2 c sweetener if you don't like over sweet quick breads or if you plan to use a cream cheese spread with it.  Use 3/4 c if you like your bread a little sweeter.  Use a wooden spoon, whisk or electric mixer on low.  Add the dry and mix just until blended - a wooden spoon works best as zucchini gets stuck on the beaters or whisk.  Place batter into the loaf pan and bake at 350 for 1 hour and 15 minutes.  Yours might be done before that so test the center at 1 hour.  Mine sometimes bake for 1 hour 20 minutes.  Let cool in the pan about a half hour before turning out to cool completely. 

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