Zucchini Pumpkin Bread

Adapted from Maple Sweet Potato Spice Bread, as published in The Washington Post and Vegetarian Times.

I made this for our weekly playgroup because I like to offer something somewhat healthy when we have kids over.  I added one zucchini, shredded, to the batter at the end of the mixing stage to increase the nutrition quotient.  Although I was originally psyched to make this because sweet potatoes are usually one of the five major food groups in our house, I was out of the tubers.  I used canned pumpkin instead of  sweet potato, with good results.  These ended up being the only vegetables Wyatt ate all day – unless green crayons count as vegetables? (Sigh.)


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