Being Thoughtful to Myself

Dear Brittany,
Next year when you have grated up your zucchini and are leafing through the pages and pages of zucchini bread recipes in your file, this one is your favorite. Why do you still keep those others around? Anyway, you are welcome.
Love,
Me

PUMPKIN ZUCCHINI BREAD
3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 Tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1+ cup shredded zucchini

Mix eggs and sugar; add pumpkin butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini. Pour into two greased loaf pans (9x5x3). (Or my two medium plus one smaller, but not mini loaf size) and bake at 350 for 45 minutes or until they test done (more like 40 minutes for the smaller loaves). Cool in pans 10 minutes. Remove to a wire rack.


P.S. The recipe here is not the exact same as the original in the file. It is with my adjustments, just the way I like it.