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Pumpkin Zucchini Bread

10/14/2015

28 Comments

 

Pumpkin Zucchini Bread

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Here we go again, tempting you with pumpkin baked goods! But hey, you can't really blame us. Pumpkin season is short and it's just now starting to feel like fall over here in LA! We've got a short amount of time and all kinds of deliciousness to stuff into it. We hadn't made the announcement official on our personal pages until last week and I'm SUPER excited to share with you guys that about this time next year, we'll be coming out with our very own published COOKBOOK! Yup. And it's gonna be awesome. We'll start posting teasers of what we're working on and what you can expect  all over social media so keep an eye out for fun sneak-peeks + behind-the-scenes goodies. In the meantime, its still pumpkin season and we've got all kind of baked goods to enjoy, so let's talk about this bread. Its stuffed full of zucchini and pumpkin so its basically just a vegetable. Or at least, that's what I told myself after eating 3 slices yesterday. We're really trying to cut back on the amount of sugar we're eating lately too, so like our recipe for Pumpkin Oatmeal Cookies, this recipe has about half the amount of sugar you'll find in a traditional zucchini or banana bread recipe. The pumpkin adds some sweetness and helps keep it moist, and if nuts are your thing I bet a sprinkle of walnuts before you tossed it in the oven would be kind of amazing. Either way, we think you're gonna like it. Let's bake!
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INGREDIENTS
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
1/2 cup coconut oil, melted
1/2 cup organic pumpkin purée 
3 tablespoons ground flax
1/2 cup sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
2 cups zucchini, grated

DIRECTIONS
Preheat oven to 350 degrees F. Line or grease an 8x4 in. loaf pan and set aside. 
In a large bowl whisk together flours, baking soda, baking powder, salt and spices.  Set aside.
Pour almond milk and vinegar into a glass measuring cup and set aside to curdle while you mix up your wet ingredients. To do that, grab a medium sized bowl and whisk together the coconut oil, pumpkin, ground flax, sugars, and vanilla.
Pour in the curdled milk mixture and stir to combine. Pour the wet mixture into the dry mixture and mix well to combine. Using a large wooden spoon, fold in the grated zucchini. Feel free to use your hands to evenly distribute the zucchini into the batter.
Pour the batter into the prepared pan and pop it in the oven. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Allow bread to cool at least 20 minutes before moving to a wire rack to cool completely. Slice + enjoy! Bread will last in an airtight container on the counter for up to a week. Makes 1 loaf. 
print recipe
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28 Comments
Anne Clemmer
10/20/2015 01:41:32 pm

Can GF flour be used for this?

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Amber link
10/20/2015 01:43:38 pm

Hi Anne! I haven't made it with GF flour, but I'm sure it's doable with a good GF flour mix and a the addition of a teaspoon of xantham gum or other binder to help it stay together. Good luck!

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Ayaka
10/20/2015 02:51:59 pm

Any suggestion about other kind of flour than All purpose flour? Would whole wheat work or does it get too dense and unpleasant? Maybe spelt or combination of other kinds of flours??

Amber link
10/20/2015 09:34:28 pm

Hi Ayaka! I would say whole wheat subbed in for half the AP flour should yield basically the same results, and all whole wheat flour should be fine, but you'll definitely have a denser loaf. I haven't experimented much with different flours on this one, but would love to hear if you have success!

Annette
10/21/2015 02:14:22 pm

Sooooo excited about the cookbook!!! I love love love your recipes!!! Please notify when the book is ready to purchase!!!

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Amber link
10/21/2015 07:00:36 pm

Thanks Annette, we SO will!! :)

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Sadie link
10/21/2015 03:43:37 pm

What is "pumpkin pie spice?" Is that sold in a bottle or something or can I produce it myself in the kitchen?

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Amber link
10/21/2015 07:06:39 pm

Hi Sadie! Yeah, Pumpkin Pie Spice is sold in the spice section of most grocery stores, its a pre-measured mix of cinnamon, nutmeg, ginger and allspice.You can make your own using a recipe like this: http://allrecipes.com/recipe/20477/pumpkin-pie-spice-i/

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Caity
10/21/2015 07:24:16 pm

Can anything be substituted for the coconut oil? Could I use applesauce as a replacement? Thank you!

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Amber link
10/22/2015 09:33:54 am

Hi Caity! I think that should work fine, though the bread won't be *quite* as most. Enjoy!

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Lisa link
10/21/2015 08:15:43 pm

Have you tried a sugar free or stevia version of this? Very curious, sounds fantastic.

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Amber link
10/22/2015 09:34:56 am

I have not! We don't do a ton of stevia in our house, but I bet it would still be delicious. Please let us know if you have success, we're always curious!

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Shawna
10/5/2016 12:14:15 pm

I subbed xylitol for white sugar and coconut sugar for brown sugar. Turned out great and significantly lower glycemic. Also changed quantity of pumpkin and coconut oil: used 3/4 C pumpkin and 1/4 C coconut oil - moist as can be with less fat.

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Laura
10/23/2015 06:20:21 pm

Delicious!
https://scontent-iad3-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/19987_10156161748465284_973698800970552228_n.jpg?oh=461477c9d885cfc840edebea6bbeddf6&oe=56CDDCD3

Reply
Amber link
10/24/2015 01:34:50 pm

YUM! That looks great. Enjoy!

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Jules
10/24/2015 02:12:35 pm

Just mixed up a batch of this... I can't wait to taste it. The battery was thicker than I anticipated, so I hope I didn't have any mishaps with mixing the batter. Stay tuned for the taste test.,,

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Jules
10/24/2015 04:21:09 pm

Results of the taste test: The flavor is delicious. However, the bread came out dry. I'm not sure why... Will try again...

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Amber link
10/26/2015 08:23:03 pm

Hi Jules! Just seeing these. Hmm, not sure...except that I AM learning a lot of how crazy different flours act in different baked goods so it could just be a different flour texture or something. If the better seems dry next time feel free to add a tablespoon or two of milk or applesauce to the batter to add some moisture. Hope that helps!! Good luck!

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Rhonda Florio
10/27/2015 05:40:41 am

I ran out of apple cider vinegar, can i use white vinegar or something else?

Thank you

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Amber link
10/28/2015 08:06:38 am

Yes! White vinegar should work here or lemon juice! Enjoy :)

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Rhonda Florio
10/27/2015 05:59:20 am

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Jules
10/28/2015 08:26:46 am

Amber, thanks for the follow-up. I really want to put this recipe in my favs :) Quick question, when the apple cider vinegar is added to the almond milk, should it "curdle" "look like spoiled milk"? Nothing really happened to my milk when I added the apple cider vinegar.

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Amber link
10/28/2015 09:02:24 am

Hi Jules! It should begin to curdle, yes. You may have to let it sit for awhile to do so. make sure you give it at least 5+ minutes and you should be able to see some of the milk appear to curdle. If nothing happens, try again. You alternately can use lemon juice or white vinegar and see if that works better!

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Alexis
10/29/2015 03:58:16 pm

I added an additional 1/2 cup pumpkin and made this into nearly 2 dozen muffins. Quite moist! Thx for the inspiration.

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Freya
11/16/2015 06:18:47 pm

I currently have a batch of this in the oven - it's been in there for 65 minutes and the top is very browned but the middle is still raw. I've just put foil on it and put it in for another 10 minutes, but I fear any more than this and the bread will be very dry! I noticed that the batter was very thick and really filled up the loaf pan; I actually thought maybe I should make two loaves out of it. If I like the taste of it (which I suspect I will!) this is what I might do next time.

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Amber link
11/16/2015 08:20:56 pm

Hi Freya! I'm so sorry to hear that, how strange! I'm not sure why it seemed dry but you're the second person to say so so maybe I need to tinker with this recipe and find out whats going on. Next time try two loaves - in the meantime, I hope its edible! I'll work on solving this issue ASAP!

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D
7/8/2016 07:46:36 pm

Isn't brown sugar NON-Vegan???

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Amber link
7/9/2016 03:29:57 pm

As long as its ORGANIC then it sure is vegan! Brown sugar is just made with the addition of molasses. However, if your sugar - whether white, brown or powdered - ISN'T organic, then it is probably made with bone char and not considered vegan.

Reply



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