Zucchini Pumpkin Bread/Muffins

Rebecca and I have been in the mood for Autumn-y things. Steve pulled some zucchini out of our garden and I had some extra pumpkin, so we made bread! (It could easily be called cake.) We stole this recipe from Taste of Home and tweaked it (as usual). Enjoy!

 Ingredients:

*2 cups sugar
* 3 eggs, lightly beaten*1 1/2 cup canned pumpkin
*1 cup butter, melted
*1 tablespoon vanilla extract
*3 cups all-purpose flour
*1 teaspoon baking soda
*1/2 teaspoon baking powder
*1/2 teaspoon salt
*1 teaspoon ground cinnamon
*1 teaspoon pumpkin pie spice
*2 cups shredded zucchini
*1/2 cup toasted pumpkin seeds

Directions:

In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Blend with hand-blender. Combine dry ingredients; gradually blend in pumpkin mixture and mix well. Stir in zucchini. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.