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

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

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

Slice and plate

Pumpkin Zucchini Bread

2016-10-25 22:11:38

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.

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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

By NewsforChews

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calories

200

fat

10g

protein

3g

carbs

26g

more

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