Hello Fall! The best time of the year is here and I couldn’t be happier. Fall produces some of the most nostalgic and comforting smells that remind me of home and make my mouth water. Cinnamon apple spice, rosemary, sage, pine needles, campfires and cold, crisp air. It’s filled with family gatherings, delicious meals, football games (a new joy of ours), cheerful holidays and an overall spirit of happiness. Through the gray rainy days and cold dark nights, you might need something warm, delicious and heavenly smelling to remind you that this time of the year is actually awesome. For our first drizzly fall day in Seattle, we sought out this season’s best produce (and a few chocolate chips) to start fall 2014 on the right foot.
Fall produces some of my favorite produce; squash being at the top of the list. Whether you roast, bake, fry or mash these colorful varieties, they taste delicious and will make your home smell like savory herbs and sweet spices. For this recipe you get to do one of my favorite things with zucchini, shred it. Shredding vegetables helps them to kind of disappear in a recipe which is great for when you need some health into a family member’s diet (or your own). No need to peel them, just shred and go!
What are some of your favorite flavor combinations? Chocolate and strawberries? Peanut butter and jelly? Pasta and tomato sauce? Macaroni and cheese? Bread and olive oil (MINE!)? As good as your list may be, get ready to add pumpkin and chocolate somewhere near the top…waaay above peanut butter and bananas!
Here are 5 great things you can do with zucchini pumpkin bread:
1. Warm it up and eat it with homemade butter.
2. Cut a thick slice into little squares, stick in the freezer for 10 minutes and enjoy a chewy pumpkin chocolate treat. (Do this with your next piece of birthday cake)!
3. Wrap it up in a nice towel, put it in a basket and give it to your neighbor, mom, enemy, best friend, worst friend or boss.
4. Dunk a slice in a glass of milk (almond milk for me) and eat it like a cookie.
5. Cut a slice in half down the center, lather one side with peanut butter, top with the other half and you have yourself a zucchini pumpkin chocolate peanut butter sandwich.
This recipe makes enough for you to try all 5! Probably not all at once…
Hello nooks and crannies screaming for a knifeful (should be a word) of fresh butter.
What to Bring to the Store
For this recipe you will need the following reusables with you at the store in order to reduce your packaging waste:
– 1 produce bag (zucchini)
– 2 bulk bags (chocolate chips and flour, if needed)
– 1 bulk spice bag or jar (pumpkin pie spice)
As always bring your reusable grocery bags!
On a scale from 1-5 regarding how much waste was produced during the process of making this recipe, I give Zucchini Pumpkin Bread a 4! The items you will need to recycle are: pumpkin can, and egg carton. Compost your leftover zucchini scraps! Unless you feel like taking it up a notch and making your own homemade butter, you’ll need to toss your butter wrapper. If your butter came in a tub, then recycle that! There won’t be leftovers, so don’t worry about composting that.
- 3 eggs, lightly beaten
- 3/4 cup of honey or agave
- 1 cup canned pumpkin
- 1 cup butter, melted
- 1 tablespoon vanilla extract
- 3 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tbsp pumpkin pie spice
- 2 zucchini, shredded
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- In a medium sized mixing bowl, combine the eggs, honey, pumpkin, butter and vanilla. Stir until well mixed.
- In a separate mixing bowl, combine your dry ingredients (flour, pumpkin pie spice, salt, baking powder and baking soda). Mix well.
- Gradually stir in the pumpkin mixture to the dry ingredients. Add the zucchini and chocolate chips and stir until combined.
- Grease two small loaf pans and divide the mixture between them.
- Bake for 45-55 minutes, or until a cooked through.