Here we go again, tempting you with pumpkin
baked goods! But hey, you can't really blame us. Pumpkin season is short
and it's just now starting to feel like fall over here in LA! We've got
a short amount of time and all kinds of deliciousness to stuff into it.
We hadn't made the announcement official on our personal pages until
last week and I'm SUPER excited to share with you guys that about this
time next year, we'll be coming out with our very own published
COOKBOOK! Yup. And it's gonna be awesome. We'll start posting teasers of
what we're working on and what you can expect all over social media so
keep an eye out for fun sneak-peeks + behind-the-scenes goodies. In the
meantime, its still pumpkin season and we've got all kind of baked
goods to enjoy, so let's talk about this bread. Its stuffed full of
zucchini and pumpkin so its basically just a vegetable. Or at least,
that's what I told myself after eating 3 slices yesterday. We're really
trying to cut back on the amount of sugar we're eating lately too, so
like our recipe for Pumpkin Oatmeal Cookies, this recipe has
about half the amount of sugar you'll find in a traditional zucchini or
banana bread recipe. The pumpkin adds some sweetness and helps keep it
moist, and if nuts are your thing I bet a sprinkle of walnuts before you
tossed it in the oven would be kind of amazing. Either way, we think
you're gonna like it. Let's bake!
INGREDIENTS
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
1/2 cup coconut oil, melted
1/2 cup organic pumpkin purée
3 tablespoons ground flax
1/2 cup sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
2 cups zucchini, grated
DIRECTIONS
Preheat oven to 350 degrees F. Line or grease an 8x4 in. loaf pan and set aside.
In a large bowl whisk together flours, baking soda, baking powder, salt and spices. Set aside.
Pour almond milk and vinegar into a glass measuring cup and set aside to curdle while you mix up your wet ingredients. To do that, grab a medium sized bowl and whisk together the coconut oil, pumpkin, ground flax, sugars, and vanilla.
Pour in the curdled milk mixture and stir to combine. Pour the wet mixture into the dry mixture and mix well to combine. Using a large wooden spoon, fold in the grated zucchini. Feel free to use your hands to evenly distribute the zucchini into the batter.
Pour the batter into the prepared pan and pop it in the oven. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Allow bread to cool at least 20 minutes before moving to a wire rack to cool completely. Slice + enjoy! Bread will last in an airtight container on the counter for up to a week. Makes 1 loaf.
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
1/2 cup coconut oil, melted
1/2 cup organic pumpkin purée
3 tablespoons ground flax
1/2 cup sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
2 cups zucchini, grated
DIRECTIONS
Preheat oven to 350 degrees F. Line or grease an 8x4 in. loaf pan and set aside.
In a large bowl whisk together flours, baking soda, baking powder, salt and spices. Set aside.
Pour almond milk and vinegar into a glass measuring cup and set aside to curdle while you mix up your wet ingredients. To do that, grab a medium sized bowl and whisk together the coconut oil, pumpkin, ground flax, sugars, and vanilla.
Pour in the curdled milk mixture and stir to combine. Pour the wet mixture into the dry mixture and mix well to combine. Using a large wooden spoon, fold in the grated zucchini. Feel free to use your hands to evenly distribute the zucchini into the batter.
Pour the batter into the prepared pan and pop it in the oven. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Allow bread to cool at least 20 minutes before moving to a wire rack to cool completely. Slice + enjoy! Bread will last in an airtight container on the counter for up to a week. Makes 1 loaf.
