Pumpkin Zucchini Bread

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I know pumpkin is everybodys new obsession but I am still getting zucchini in my CSA box. This recipe meshes the two veggies. There are still a couple weeks left of zucchini season so I am taking advatage of it while I can. Like all of my quick bread recipes, this is lightly sweetened and can easily be eaten for breakfast. We had it for breakfast this morning and Alyssa said “Mom, I can’t eat this for breakfast, I think its dessert”. I have trained my little girl well. However, even though it tastes delicious, it is definitely healthy enough for breakfast when paired some plain greek yogurt mixed with  homemade jam like this morning!

Zucchini Bread:

Makes 12 1-inch slices

1 1/2 cups White Whole Wheat Flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 + 1/2 teaspoons ground cinnamon (or 1 tsp cinnamon + 1/2 tsp pumpin pie spice if you want it more pumpkin-y)
1 egg
1/4 cup milk, skim or almond
1/4 cup pumpkin or mashed sweet potato
1/2 cup organic sugar
1+ 1/2 teaspoons vanilla extract
1+ 1/2 cups grated zucchini, not drained
1/4 cup chocolate chips or walnuts/pecans (or both!)

Grate zucchini with peel on. Make sure you remove any big seeds, they are tough when cooked. Add milk, pumpkin, sugar, vanilla, and egg. In another bowl combine flour, salt, soda, powder, cinnamon. Mix with wet ingredients and stir in chocolate chips or nuts.

Place in a greased loaf pan and bake at 350F for 50-60 minutes, until tester comes out clean.

And I am not the best blogger apparently because I didn’t take a picture. I still wanted to make sure I recorded the recipe before I forgot it. Between Alyssa and myself, we ate the entire loaf in less than 24 hours. We ate it for breakfast,  some at lunch, then finished it off for dessert.

Nutritional Information (1 slice)

Calories: 118

Fat: 1.7 g

Sodium: 165 mg (7%)

Carbs: 23 g

Fiber: 2 g

Sugars: 11.5 g

Protein: 3.2 g

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