Pumpkin Zucchini Loaf

This loaf is a perfect way to add some nutritional goodness with fall pumpkin and zucchini, and whole wheat flour. The moisture of the zucchini and pumpkin make it a perfect combination and it gets better after a few days when it has been well wrapped.

• 4 farm fresh eggs
• 1 cup white sugar
• 1 cup brown sugar
• 1- 14 ounce / 398 ml can pumpkin
• 3/4 cup oil
• 3 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup grated zucchini
• 1 cup chopped raisins
• 1 cup finely chopped walnuts

1. In a large mixing bowl, combine the eggs, sugars, oil, and pumpkin. 
2. In a separate bowl, combine the flour, baking powder, baking soda, the spices and salt.
3. Add that to the first bowl with the wet ingredients.
4. Add in the grated zucchini and the walnuts.
5. Divide evenly between to 2  greased loaf pans.
6. Bake at 350 F for about 45 minutes or until a toothpick tests clean.

Makes 2 loaves.