Pumpkin Zucchini Bread with Cream Cheese Icing

Ingredients:

Bread:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1 teaspoon ground cloves
• 3 large eggs
• 2 cups sugar
• 1/2 cup vegetable oil
• 1 3/4 cups pumpkin puree
• 2 cups grated zucchini

Icing:

• 2 ounces cream cheese
• 1 tablespoon salted butter
• 1 1/2 cups powdered sugar
• A dash of salt
• 2 teaspoons milk (or more if needed)

Instructions:

1. Prepare the Zucchini: Wash, dry, and grate the zucchini.
2. Prepare the Pans: Spray 2 9x5 inch loaf pans with cooking spray. For extra ease, line the bottom with parchment paper.
3. Preheat the Oven: Preheat your oven to 325°F (165°C).
4. Combine Dry Ingredients: Whisk together the flour, baking soda, baking powder, salt, cinnamon, and cloves in a small bowl.
5. Combine Wet Ingredients: In a large bowl, whisk together the eggs, sugar, oil, pumpkin, and zucchini.
6. Combine Wet and Dry: Stir the dry ingredients into the wet ingredients just until combined.
7. Divide Batter: Divide the batter evenly between the prepared loaf pans.
8. Bake: Bake at 325°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the loaves sit in the pans for 10-15 minutes before transferring them to cooling racks to cool completely.
10. Make the Icing: Whisk together the cream cheese, butter, powdered sugar, salt, and milk until smooth.
11. Glaze: Drizzle the icing over the cooled loaves.

Notes:

• If you prefer smaller loaves, you can bake in 6 mini loaf pans for 30-40 minutes. My pans are approximately 5-3/4 by 3-1/4 inches.

Enjoy your homemade pumpkin zucchini bread! Let me know if you have any other questions.