Vegan Pumpkin Zucchini Bread

I find myself wanting to bake at the randomest times.  Take for example, this evening...I had an insanely long day at work, but still felt like baking when I got home.  I hadn't made a bread in awhile, so I decided to throw some stuff together, and it came out pretty delicious!

Ingredients

• 2 c. Whole Wheat Flour
• 1 c. Quinoa (ground into a flour)
• 1.5 tsp. Baking Powder
• 1.5 tsp. Baking Soda
• 1.5 tsp. Cinnamon
• 0.25 tsp. Nutmeg
• 0.25 tsp. Allspice
• 1 tsp. Salt
• 1.25 c. Stevia in the Raw
• 0.75 c. Unsweetened Applesauce
• 1.5 c. Pumpkin Puree
• 1 tsp. Vanilla Extract
• 2 medium Zucchinis (shredded)

Instructions

In a medium bowl, whisk together flour, quinoa flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt

In a large bowl, mix Stevia, applesauce, and pumpkin puree

Add the vanilla

Add the dry to the wet and stir until just combined

Cut the tops off of 2 medium zucchinis

Coarsely grate the zucchini into the bowl

Fold in

Spray 2, 9"x5" loaf pans with cooking spray, and divide the batter evenly

Bake at 350 degrees for 40 minutes or until toothpick comes out clean.  Let cool, and slice