Ingredients

Scale

Wet ingredients:

3/4 cup shredded zucchini (about 5 – 6 oz.)
1 cup pumpkin puree
2 eggs
1/3 cup avocado oil (or other neutral tasting, heart healthy oil)
1/3 cup honey
1/3 cup plain Greek yogurt

Dry ingredients:

1 cup whole wheat flour (for gluten free, substitute brown rice flour or a GF blend)
1 cup oat bran or oat flour or old fashioned oats (or sub more whole wheat flour … if you are gluten intolerant, make sure your oats are certified gluten free)
1/4 cup flaxmeal or oat fiber
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 – 1 teaspoon stevia powder or 2 Tablespoons more honey

Mix Ins/Toppings:

1/2 – 3/4 cup golden raisins or craisins (optional)
1/2 – 3./4 cup toasted, chopped walnuts (optional)
About 2 Tablespoons raw (turbinado) sugar (optional, for the top)

Instructions

Preheat the oven to 350 F. Spray a 3×5-inch bread pan with cooking spray (or coat with oil)
In a large mixing bowl, stir together the wet ingredients until well blended.
Sprinkle the dry ingredients over the wet mixture, then stir until fully mixed.
Fold in the raisins and nuts and pour into the prepared pan. Sprinkle the top with the raw sugar and bake for 60 – 75 minutes or until a long wooden pick inserted in the center comes out clean.
Let sit for 5 – 10 minutes, then remove from the pan and let cool on a wire rack. Slice and enjoy!

Notes

You can adjust the pumpkin/zucchini ratio to your preference … just make sure you have 1 3/4 cups total of zucchini and pumpkin. The first time I made it I used 1 cup of zucchini, 3/4 cup of pumpkin and it was really light and lovely, but didn’t have that orange color I was craving. This time I used more pumpkin than zucchini and it’s a prettier color, a little more dense, but still a lovely texture. Feel free to play with the zucchini/pumpkin ratio until you find just the right balance for you.

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