Breakfast & Brunch, Side Dishes
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Pumpkin Zucchini Bread

Since Halloween is Monday, from now until then will be pumpkin week.  I made a version of this recipe previously and since then I have made it almost every week.  The recipe was a banana zucchini bread, but today is a pumpkin zucchini bread.  I like it just as much as the banana version, and is perfect to serve this fall!  

2 1/2 cups rolled oats 

1 cup Pumpkin Puree

1 cup finely grated zucchini, loosely packed 

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

3/4 tsp baking powder

3/4 tsp salt

1 1/2 tsp pure vanilla extract

1/3 cup oil

1/2 milk of choice

1/2 cup pure maple syrup, agave, or honey

1 and 1/2 tbsp vinegar

1/2 – 1 cup chocolate chips

Pumpkin Zucchini Bread Ingredients

Pumpkin Zucchini Bread Ingredients

Preheat oven to 350

Spray a 9×5 loaf pan very well, making sure to go up the sides

Put the oats in a blender and blend until a fine powder forms

Add all other ingredients (except optional chips) and blend until smooth

Stir in chips, if using

Pour the batter into the prepared pan

Ready to go into the oven

Ready to go into the oven

Then bake on the middle rack for 35 minutes

Turn the oven off, but DON’T open the oven

Let the bread sit in the closed oven for another 10 minutes

Then remove from the oven and let cool completely before going around the sides with a knife

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Slice and plate

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Pumpkin Zucchini Bread
Serves 12
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Prep Time
25 min
Cook Time
35 min
Total Time
50 min
Prep Time
25 min
Cook Time
35 min
Total Time
50 min
200 calories
26 g
2 g
10 g
3 g
2 g
66 g
266 g
13 g
0 g
7 g
Nutrition Facts
Serving Size
66g
Servings
12
Amount Per Serving
Calories 200
Calories from Fat 85
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 2mg
1%
Sodium 266mg
11%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
8%
Sugars 13g
Protein 3g
Vitamin A
1%
Vitamin C
3%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 cups rolled oats
  2. 1 cup Pumpkin Puree1 cup finely grated zucchini, loosely packed
  3. 1 tsp baking soda
  4. 1/2 tsp cinnamon
  5. 1/2 tsp pumpkin pie spice
  6. 3/4 tsp baking powder
  7. 3/4 tsp salt
  8. 1 1/2 tsp pure vanilla extract
  9. 1/3 cup oil
  10. 1/2 milk of choice
  11. 1/2 cup pure maple syrup, agave, or honey
  12. 1 and 1/2 tbsp vinegar
  13. 1/2 - 1 cup chocolate chips
Instructions
  1. Preheat oven to 350
  2. Spray a 9×5 loaf pan very well, making sure to go up the sides
  3. Put the oats in a blender and blend until a fine powder forms
  4. Add all other ingredients (except optional chips) and blend until smooth
  5. Stir in chips, if using
  6. Pour the batter into the prepared pan
  7. Then bake on the middle rack for 35 minutes
  8. Turn the oven off, but DON’T open the oven
  9. Let the bread sit in the closed oven for another 10 minutes
  10. Then remove from the oven and let cool completely before going around the sides with a knife
  11. Slice, remove, and plate
beta
calories
200
fat
10g
protein
3g
carbs
26g
more
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 Stay hungry…

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