I know it is ridiculous to be this excited…but I am! I made up my first “real” recipe! I asked for some zucchini bread recipes last week on Facebook, and you all delivered! There were so many great recipes that I looked through, but none were quite what I had in mind. I wanted to use up some of my pumpkin and use coconut oil to make it a *little* more healthy, so I made up my own!
And I think it turned out pretty well (at least my husband had three huge slices for a snack the first night after I made it)!
Pumpkin Zucchini Bread
2 cups whole wheat flour
1 cup white flour (you could use wheat if you prefer)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 cup coconut oil
1 cup honey (more if you want a sweeter bread)
1 can pumpkin
2 cups shredded zucchini
1) Preheat oven to 350 degrees. Grease two bread pans. Mix dry ingredients together in a medium bowl.
2) In a separate bowl, combine oil, honey, pumpkin, and eggs. Wisk together. Add dry ingredients and stir. Finally, add zucchini and stir.
3) Pour mixture into greased pans. Bake for 45-60 minutes (depending on the size of your bread pans).