Pumpkin Zucchini Bread
Is there anything more quintessentially “fall” than pumpkins? During the autumn months, these orange-colored gourds are some of the most native, seasonal, and versatile ingredients you can buy from your local grocery store or farmer’s market.
But instead of getting your pumpkin fix from a sugar-loaded PSL (a.k.a. pumpkin spice latte), try choosing some of the healthier—and more delicious—alternatives. For example, this easy Pumpkin Zucchini Bread recipe combines all the delightful aromas of pumpkin pie spice, and offers up the nutritional benefits of both squashes.
For the batter, you can use canned pumpkin puree—or if you’re feeling especially crafty roast and blend your own fresh pumpkins. The combination of shredded zucchini and pumpkin give this bread a delicious moist texture, and the pumpkin spice mixture (which is usually a combination of ground cinnamon, nutmeg, ginger, cloves, and allspice with vanilla) really kicks up the fall feel.
Not only can pumpkins help to satisfy your quota of festive fall foods, but they also pack a solid nutritional punch. Pumpkins are low-cal and loaded with vitamins and minerals, including incredible high levels of the antioxidant beta-carotene and vitamin A. They’re also a good source of fiber. Compared to a large, 242-gram apple that contains 130 calories and 5 grams of fiber, 245 grams of cooked pumpkin only has 49 calories and 3 grams of fiber (if you do that math, you’ll see that’s three times the fiber per gram!).
In addition to the pumpkin puree, this healthy pumpkin zucchini bread recipe incorporates pumpkin seeds, which are tiny nutritional powerhouses, filled with protein, unsaturated omega-3 fats, and nutrients, such as iron, selenium, calcium, and B vitamins. Sprinkled on top of this bread before baking, they add a pleasant, nutty flavor.
All in all, this recipe hits a nutritional sweet spot with 178 calories, 6 grams of fat, and 4 grams of protein—perfect for a brisk fall morning or afternoon snack.
Pumpkin Zucchini Bread
- 1 1/2 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp kosher salt (or sea salt)
- 3/4 cup canned pumpkin puree
- 3/4 cup coconut sugar
- 3 tbsp canola oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup zucchini shredded with skin on
- 1 tbsp pumpkin seeds raw
Preheat oven to 350°. Line a small loaf pan ( 8 ½ x 4 ½ x 2 ¾”) with parchment paper, then set aside.
In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder and salt.
In a medium sized bowl, whisk together pumpkin puree, coconut sugar, canola oil, eggs, vanilla extract and pumpkin pie spice.
Transfer wet ingredients into the large bowl of dry ingredients. Use a rubber spatula to gently incorporate. When there’s just a bit of flour still to be incorporated, add shredded zucchini. Fold gently to incorporate (do not overmix).
Transfer mixture into the parchment lined pan. Sprinkle pumpkin seeds on top for garnish.
Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool completely before slicing into it.
1 ½ Other Carbohydrate
Photography by Anguel Dimov, AB Creative