Recipe: Michele's Pumpkin Spice Zucchini Bread

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My grandmother always had a fresh-baked breakfast loaf in her kitchen, which she would serve warm, in thick slices, with a generous smear of salted butter or cream cheese. She would show up to every holiday with at least 3 loaves in hand, neatly wrapped in parchment paper and labelled—one date, one cranberry walnut, and one pumpkin. This is my fresh take on the moist, sweet pumpkin bread of my childhood, incorporating my Pumpkin Spice granola and the zucchini still growing in my family’s summer garden.

 

 

 

Pumpkin Spice Zucchini Bread

Yield: 2 – 9 x 5” loaves

Ingredients

3 eggs, lightly beaten (or 3 flax seed eggs )

1 c. sugar

1 c. light brown sugar

15 oz can pumpkin puree

1/2 c. coconut oil, melted 

1 Tbsp vanilla extract  

 

3 c. unbleached all-purpose flour

1 t baking soda

½ t baking powder  

1 t cinnamon

1 t nutmeg

½ t cloves

½ t sea salt

1 1/2 c. shredded zucchini (approx. 1 large zucchini)

1 c. Michele's Pumpkin Spice Granola

 

Directions

  1. Preheat oven to 350F
  2. In a large mixing bowl, combine eggs and sugar until creamy
  3. Stir in pumpkin puree, coconut oil and vanilla extract
  4. In a separate bowl, combine dry ingredients
  5. Gradually add flour mixture to pumpkin mixture
  6. Stir in zucchini and granola
  7. Pour into two greased and floured 9 x 5” loaf pans
  8. Bake at 350F for 45-50 minutes, or until toothpick comes out clean
  9. Cool on wire rack

 

If you recreate this wonderful recipe or create an original recipe featuring our granola, we'd love to see it! Please share on social media, being sure to tag us on Instagram or Facebook.

 

 


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