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Pumpkin Zucchini Bread

I love sweet breads – banana bread, pumpkin bread, zucchini bread – they’re all delicious. I especially like ignoring the sugar and oil content and telling myself I’m eating a healthy treat, loaded with fruit and/or vegetables. At some point I will probably try to combine carrots, zucchini, pumpkin and bananas into one super bread.
I had zucchini that was starting to go soft, and pumpkin puree leftover from last week. So I jumped on Pinterest and decided to try this Pumpkin Zucchini Bread from Six Sisters’ Stuff. I have to admire a family with six sisters, you go girls.

I divided the recipe in half since I only have one loaf pan. I also reduced the sugar and made some tweaks to the eggs and oil. It turned out perfectly moist and delicious! I brought it to the park for a play date, and it was enjoyed by moms and kids. I bet it’s even better the next day, when all the flavors get to know each other. I wouldn’t know because Leia ate the last piece before the day was over.

Image from Six Sisters’ Stuff. Pretend you can see pistachios and you’ll get the idea. Like usual, I forgot to take pictures before it was all gone.

Ingredients

  • 2 Tbs. ground flax mixed with 6 Tbs. water (or two eggs, lightly beaten)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut oil  (you can use vegetable oil, melted butter, or a 50/50 mix of applesauce and oil)
  • 1/2 Tbs vanilla extract
  • 1 1/2 cups whole wheat bread flour (all-purpose is fine)
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 1/2 cups shredded zucchini
  • 1/2 cup chopped pistachios (or walnuts, or leave out the nuts)

In one bowl, combine flax (mixed with water), both sugars, pumpkin, coconut oil (melted) and vanilla. In another bowl sift together flour, salt, spices, baking soda baking powder. Combine wet and dry ingredients, stir in zucchini and nuts. Pour into a 9″ x 5″ loaf pan sprayed with nonstick or lined with parchment. Bake at 350 degrees for 45-50 minutes. Cut off the end piece and burn your mouth trying to eat it. Let it sit in the pan for 10 minutes then place on a wire rack to finish cooling before cutting into slices.

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