Pumpkin and Zucchini Bread

pumpkinThey’re everywhere this time of year. No matter where you go, pumpkins make their presence known when October rolls around. It’s a symbol of fall and all that comes with it. We all know that pumpkins make great Halloween decorations and flavorful dishes, but they also shine bright when it comes to nutrition. They’re packed full of beta-carotene. In addition to giving pumpkins their orange color, beta-carotene is an essential nutrient for your eyes. It converts to vitamin A, which helps your eyes absorb and process light. But that’s not the only way pumpkins can boost your eyesight. They also contain the antioxidants lutein and zeaxanthin, which could prevent cataracts and macular degeneration.
While pumpkins are a great source of vitamins, it doesn’t mean that’s a valid excuse for extra helpings of pumpkin pie (I know, I’m disappointed too). However, there are other ways to enjoy this food without breaking the calorie bank. This pumpkin and zucchini bread is low in sugar and high in flavor. Also, if you struggle with eating enough veggies, this recipe is good for you. With the shredded zucchini hidden in this dish, you can enjoy a piece of flavorful, spiced bread and get some vegetables in your diet. And of course, boost your eyesight all at the same time.

 

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 cup canned pumpkin purée
  • 1 cup shredded zucchini
  • 2/3 cups cashew milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup crushed pecans
  • Cooking spray

Directions:

  1. Preheat oven to 350 degrees and spray loaf pan with cooking spray.
  2. In a large bowl combine flour, cinnamon, nutmeg, and baking soda. In another bowl mix together the pumpkin puree, zucchini, sugar, egg, milk and vanilla.
  3. Pour the wet mixture in with the dry ingredients and stir until combined.
  4. Fill loaf pan with dough and sprinkle top with pecans and a pinch of cinnamon. Bake for 40 minutes or until toothpick comes out clean.
  5. Let bread cool in pan for 15 minutes, then remove from pan to continue cooling.