Not just another pumpkin recipe

When I made Pumpkin Loaf, and Pumpkin Pie, I had leftover fresh pumpkin puree. When I made Zucchini Bread, I had leftover zucchini. Something clicked... and it was delicious...

Pumpkin-Zucchini Bread

3 eggs, lightly beaten

2 cups sugar

1 cup pumpkin puree

1/2 cup melted butter

1/2 cup applesauce, unsweetened

1 tablespoon vanilla extract

3 cups flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

1/4 teaspoon allspice
1 cup shredded zucchini
1/2 cup chopped walnuts

1/2 cup mini chocolate chips

Preheat the oven to 350 degrees. Grease and cinnamon-sugar 2-9x5x3 loaf pans.

Mix together the eggs and sugar. Add the pumpkin, butter, applesauce, and vanilla. 

In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Gradually add to the pumpkin mixture, and mix well. 

Stir in the zucchini, walnuts, and chocolate chips. Pour into prepared pans. Bake for 45-50 minutes, or until a tester inserted into the middle of each loaf comes out clean. Cool in pans for 5-10 minutes, then turn onto wire cooling racks.

Yum:)