Cinnamon Swirl Pumpkin Zucchini Bread
What can you do when a friend gives you zucchini? Make zucchini bread of course! I thought I should try something a little different and add a little pumpkin to the batter. I thought some more and a cinnamon sugar swirl came to mind and sounded really good. I will go over board if I can you know, so I added some chocolate chips and don't forget the chopped pecans for crunch. Mr. B said the crunch made the bread and don't change a thing it was perfect. O.K. then, that's good enough for me.
Preheat oven to 350 degrees
1 cup grated zucchini (leave peel on)
1/4 cup melted butter
1 cup sugar
1/2 cup canned pumpkin
1 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup chocolate chips (either milk chocolate or semi-sweet)
1/2 cup finely chopped pecans
For Cinnamon Swirl:
1/3 cup sugar
1 tablespoon cinnamon
Wash, dry, and grate zucchini. Melt butter. Cream together zucchini, melted butter, eggs, sugar, and pumpkin. In separate small bowl combine flour, baking soda, baking powder, cinnamon, cloves, salt, and blend together. Add dry ingredients to wet ingredients and stir well. Add chips and pecans and mix until combined.
In a small bowl blend together the sugar and cinnamon for the swirl.
Spray 9X5X3 glass or metal loaf pan with baking spray. Pour in half the batter. Sprinkle all the sugar mixture except 1 to 2 tablespoons evenly over batter. Top with the other half of the batter and sprinkle with the rest of the cinnamon sugar mixture. I sprinkled a few chocolate chips and some chopped pecans on top of the sugar mixture.
Bake on 350 for about an hour. A tip if you didn't know, usually metal pans bake faster and browner than glass so keep an eye on it if using a metal pan.
Let cool on the counter for 15 or 20 minutes and then gently turn out on to a cooling rack to cool completely before cutting.