Sweet pumpkin and zucchini loaf
Serves: 12
  • 450g pumpkin, peeled and roughly chopped
  • 2 cups wholemeal flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ½ cup vegetable oil (I used sunflower)
  • ½ cup coconut sugar (you could use brown sugar if you like)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini, squeezed of excess liquid (this is about 1 large zucchini)
  1. Place the pumpkin in a saucepan and cover with water. Bring to the boil. Cook for 25 minutes, until soft. Drain, return to the pan and mash.
  2. Preheat the oven to 180°C (conventional). Grease and line a 25 x 9 (base) x 7cm loaf tin. This is quite a long loaf tin, if you have a shorter one you may need to increase the cooking time.
  3. Combine the flour, bicarbonate of soda and cinnamon in a large bowl. Whisk together the vegetable oil, sugar, egg and vanilla in a medium bowl. Add to the dry ingredients with the pumpkin and zucchini. Mix until just combined. Pour into prepared tin and bake for 50 minutes, until cooked through. Cool in the tin.
- If you are feeling indulgent you could add a handful of chocolate chips to the batter.
Recipe by emerald + ella blog at https://emeraldandella.com.au/blog/2016/04/pumpkin-and-zucchini-loaf/