Pumpkin Zucchini Bread

• 3 cups Flour
• 2 cups Sugar
• 2 teaspoons Baking Soda
• 1/2 teaspoons Double-acting Baking Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Cloves
• 1 teaspoon Nutmeg
• 1/4 teaspoons Ground Ginger
• 1 teaspoon Salt
• 2 cups Canned Pumpkin (not Pumpkin Pie Filling)
• 2 cups Zucchini, Finely Grated
• 2/3 cups Vegetable Oil
• 3 whole Eggs

1. In a large bowl, mix together all ingredients until blended. Divide batter between 2 loaf pans and bake at 350u0b0F for 1 hour or until a cake tester comes out clean.
2. Remove from oven, set the pans on a cooling rack for about 10 minutes and then turn the loaves out onto the cooling racks until cool. Wrap well in plastic.
3. Note: I used grated zucchini that I had in my freezer. I drained some of the liquid out of the bag but not much of it! It really helps the loaves to stay moist.

flour, sugar, baking soda, doubleacting baking powder, cinnamon, ground cloves, nutmeg, ubc, salt, pumpkin, zucchini, vegetable oil, eggs

Taken from tastykitchen.com/recipes/breads/pumpkin-zucchini-bread/ (may not work)