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Pumpkin and zucchini…summer meets fall.  And that’s all I have to say about that.  This is one of those times when I don’t have anything particularly interesting, funny or deep to say, so I’m going to make one of those annoying lists. (I’m starting to understand why people do those.) This is my life these days…

Making me happy: leaves slowly changing

Listening to: Janglin’ by Edward Sharpe and the Magnetic Zeros…on repeat

Excited about: heading to Maine (smack in the middle of fall!); college. football. every. week; the return of Modern Family.

Craving: chocolate frosted doughnut (must be Dunkin’) and ummm…more of this bread

Currently reading: Crazy Love by Francis Chan and The House of the Seven Gables by Nathaniel Hawthorne (perfect enigmatic, slightly spooky novel for October)

New blog discovery: Sprouted Kitchen.  Beautiful food, pictures and words.  I can’t wait to get her new cookbook!

Just learned: most states have early voting…like right now!  Go to canivote.org to see if your state has early voting.

Made me laugh: grammar jokes – Pinterest, you’ve done it again

Amazing/ironic/timely blog posts: Joy the Baker falls in love with Maine and makes Fore Street Mussels from Portland.

Added to the bucket list: visit a ghost town.  Maybe in New England?  Maybe in October?!  Chills.

Currently obsessed with: bad lip reading videos on YouTube – these need no embellishment. (Rick Perry, Ron Paul and The Hunger Games are my favorites.)

All right, that’s enough.  So about this hybrid bread…

Pumpkin and Zucchini Bread (adapted from The Little Red House)

  • 1/4 cup browned butter (for browned butter instructions see here)
  • 1 cup raw honey or 3/4 cup regular honey
  • 2 large eggs
  • 1 3/4 cup pumpkin puree, canned or fresh (if you want to make your own puree, see this post)
  • 1 cup shredded zucchini
  • 1 tsp pure vanilla extract
  • 1 3/4 cup flour, white or whole-wheat
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tbsp cinnamon
  • 1 tsp nutmeg

Preheat oven to 350 degrees.  Lightly grease and flour a 9×5 loaf pan.

In a separate bowl, combine all dry ingredients and mix.

In a mixer, combine browned butter and honey.  Mix in eggs until well combined, about 1 minute.  Mix in pumpkin puree, zucchini and vanilla until thoroughly combined.  Slowly add in dry ingredients, a little at a time, until just mixed.  Do not over mix.

Pour into pan and place on bottom rack of oven, and bake for 40-50 minutes, until toothpick inserted into center comes out clean.

This is the last picture I took.  I just had to have a piece right away.  It was moist and delicious and beautifully studded with oats and zucchini.  The combination of pumpkin and browned butter is crazy good.  And nothing beats the smell of baking pumpkin.  This is the aroma of fall.