DESCRIPTION OF AUTUMN ZUCCHINI PUMPKIN LOAF
Dive into the flavours of fall with “Autumn Zucchini Pumpkin Loaf,” a moist and hearty bread that marries the earthiness of pumpkin with the freshness of zucchini. Enhanced with pumpkin pie spice and a touch of vanilla, this bread is a perfect balance of sweetness and spice. It’s an ideal treat for breakfast or a mid-day snack, providing a nutritious boost without the guilt.
RECIPE CATEGORY
- Breakfast
- Snack
SERVING SIZE
10 servings
CUISINE
American
PREPARATION/TECHNIQUES
- Bake
OCCASION/HOLIDAY
- Fall
- Thanksgiving
- Halloween
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy
- High Fibre
- Low Fat
- Vegetarian
DISH TYPE
- Bread
INGREDIENTS FOR AUTUMN ZUCCHINI PUMPKIN LOAF
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 1 cup grated zucchini, water squeezed out
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1 cup 100% pure pumpkin
- 1/3 cup almond milk or milk of choice
- 3 tablespoons coconut oil, melted and cooled
- 1 1/2 teaspoons vanilla extract
- Optional: 1/2 cup chocolate chips
FULL NUTRITIONAL INFORMATION
Each serving approximately contains:
- Calories: 190
- Fat: 6g
- Carbohydrates: 30g
- Protein: 5g
- Fiber: 4g
- Sugar: 12g
PREPARATION FOR AUTUMN ZUCCHINI PUMPKIN LOAF
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×5-inch loaf pan.
- Combine Dry Ingredients: In a large bowl, mix the whole wheat pastry flour, baking soda, pumpkin pie spice, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, zucchini, maple syrup, Greek yoghurt, pumpkin puree, almond milk, coconut oil, and vanilla.
- Combine Mixtures: Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in chocolate chips if using.
- Pour and Bake: Transfer the batter to the prepared loaf pan and smooth the top.
- Baking Time: Bake for 45-55 minutes or until a toothpick inserted in the centre comes out clean.
PREP TIME
15 minutes
COOKING TIME
50 minutes
TIPS FOR AUTUMN ZUCCHINI PUMPKIN LOAF
- Squeeze Zucchini: Ensure to squeeze out as much water as possible from the zucchini to prevent soggy bread.
- Customise Your Spice: Feel free to adjust the amount of pumpkin pie spice according to your taste.
VARIATIONS
- Nutty Crunch: Add a handful of walnuts or pecans for added texture and flavour.
- Chocolate Lover’s Delight: Increase the amount of chocolate chips or mix in some cocoa powder for a chocolate version.
PREPPING AND STORAGE GUIDE FOR AUTUMN ZUCCHINI PUMPKIN LOAF
- Storing: Keep the bread wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap the loaf well in plastic and then foil and freeze for up to 3 months. Thaw overnight at room temperature when ready to serve.
This “Autumn Zucchini Pumpkin Loaf” is not just a treat to your taste buds but also a boost to your nutrition, making it a perfect addition to your healthy diet.