Nearly all kids love bread, so we have decided to spice things up with this veggie-loaded pumpkin and zucchini bread. Although most bread offers nothing more than a hit of carbohydrates, this one is loaded with pumpkin seeds, coconut flour and vegetables, providing far more nutrition than a humble piece of bread. Don’t worry if the ingredients seem different to what’s in your pantry; there are plenty of swaps offered in the tips if you don’t have all the ingredients on hand.
Pumpkin Zucchini Bread
Allergens: GF, DF, NF
2 cups (250g) butternut pumpkin, peeled and finely grated
1 cup (180g) zucchini, washed and finely grated
½ cup (125ml) extra virgin olive oil
2 cups (240g) pumpkin seed meal
½ cup (55g) coconut flour
1 cup (120g) arrowroot
2 tsp (8g) baking powder
Pinch sea salt (0.5g)
¼ cup (40g) pumpkin seeds, for topping (optional)
Preheat oven to 175°C and line a loaf tin with baking paper.
Place grated pumpkin and zucchini in a clean tea towel and squeeze out any excess liquid.
In a large bowl, add grated vegetables, oil and eggs and whisk to combine.
In another bowl combine all dry ingredients.
Add dry ingredients to wet ingredients and stir through until well combined.
Put the mixture into the prepared loaf tin and sprinkle some pumpkin seeds on top.
Bake in oven for 50-60 mins or until a knife comes out clean.
Allow to cool on a rack before slicing.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
- Add 2-4 tsp of Wholesome Child Veggies+ to the batter before baking.
Allergy advice and simple swaps:
- Swap pumpkin seed meal for almond meal.