Yields: 1 loaf
Prep Time: 20 minutes
Total Time: 1.5 hours
Perfect for using late summer or early fall garden harvests, this bread has a bit of a kick, reminiscent of pumpkin pie, bringing pumpkin and zucchini together in a deliciously healthy bread with a nutty, chewy texture from the oats.
1 cup pumpkin puree (canned or steamed and pureed)
1/2 cup zucchini, shredded and water drained
1/4 cup avocado (or preferred) oil, plus a bit for greasing pan
1 teaspoon pure vanilla extract
3/4 cup brown sugar
1 1/2 cups whole wheat pastry flour
1 cup old fashioned rolled oats
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon*
1/4 teaspoon ground cloves*
1/4 teaspoon ground nutmeg*
*While the amounts given of spices give a great flavor to the bread, I made this a few times more with literally a dash or two of each spice, and it seemed to give an extra boost of flavor.
1. Preheat the oven to 350 degrees Fahrenheit.
2. For the zucchini, I just shredded mine on the fine end of a four-sided cheese grater. The key to a bread that is not soggy is to ensure all of the excess water is squeezed and drained from the zucchini. After grating the zucchini, simply squeeze it in your hands to wring out the extra water (as shown in the photo below, with my helper squeezing the water from the zucchini into a bowl).
3. In a medium to large bowl, combine drained zucchini, pumpkin, avocado oil, brown sugar, vanilla extract, and eggs. Mix well.
4. In a separate bowl, combine whole wheat pastry flour, rolled oats, baking powder, salt, cinnamon, cloves and nutmeg. Mix well.
5. Slowly incorporate the dry ingredients into the wet ingredients. Mix well. Pour into a 1.5 quart glass loaf baking dish lightly greased with oil.
6. Bake at 350 degrees for 45-50 minutes, or until a toothpick comes out clean after sticking it in the top middle of the bread. After removing from the oven, let cool in cooking pan for an additional 10 minutes or so.
Since I gave up some of my gardening space to grow tomatoes in the ground that I previously used for zucchini, I have been kindly taking my mother-in-law’s gifting of her zucchini. She has a successful garden full of beets, peppers, tomatoes, and especially zucchini and squash. So, I am trying to get creative in my usage for zucchini as it’s such a versatile (and apparently abundant) summer vegetable!
I enlisted one of my kiddos for some help wringing out the zucchini. I can always get someone to help in the kitchen. My challenge comes in when all three want to help – that’s when it gets interesting! So, she got to wring out the zucchini and then mix together all of the wet ingredients. (She was also my taste tester for the spice mixture).
The cool thing about this bread it that it is reminiscent of the age-old zucchini bread, however, the nutritional differences are great. There is little oil, and the oil that is in the bread, is a healthier oil. Zucchini and pumpkin bring the nutrient boost of two types of squash, and blend well with the chosen spices. Lastly, there is no bleached white flour, but instead whole wheat pastry flour and fiber rich oats to bring this bread together. A great way to celebrate the end of summer and beginning of fall!
Pin on Pinterest!
*This post was originally published August 2015, and has been updated and republished September 2018.