• 3cups pumpkin pie spice, divided
  • 2cups INGREDIENTS:
  • 1teaspoon egg
  • 1teaspoon can of Pet Milk
  • 1teaspoon salt
  • 2teaspoons package yellow cake mix 1 c. powdered sugar
  • 1cup packages of cream cheese
  • 1/2 – 1cup pumpkin puree, divided 1 (16 oz). cool whip topping, thawed
  • 3 eggs
  • 1cup pecans (chopped or whole, whichever you prefer)
  • 3cups vegetable oil 1/2 c. toasted pecans
  • 1teaspoon butter
  1. Grease two loaf pans (8-1/2″ x 4-1/2″)
  2. Mix 1/4 cup sugar and 2 teaspoons cinnamon; divide and sprinkle sugar mixture into the greased loaf pans (this makes a nice cinnamon crust for the zucchini bread)
  3. Preheat oven to 350 degrees for metal pans, 325 degrees for glass loaf pans
  4. Combine flour, sugar, baking soda, baking powder, salt, cinnamon, nuts & raisins in a large bowl; stir to combine
  5. In a blender, put eggs, vegetable oil, grated zucchini, and vanilla and blend for 10 seconds or until ingredients are liquified
  6. Pour liquid ingredients into flour mixture and stir, by hand, until all is mixed thoroughly
  7. Do not mix ingredients with mixer, makes a better loaf if you stir by hand
  8. Pour half of mixture into each loaf pan, bake 50-60 minutes or until golden brown or test with cake tester to make sure it is done
  9. Note: To make lemon poppy seed zucchini bread, use only 1 teaspoon cinnamon, omit vanilla and use 1-1/2 teaspoons lemon flavoring and 3 teaspoons poppy seeds
  10. To make coconut zucchini bread use 1-1/2 teaspoons coconut flavoring and add 1 cup coconut