Pumpkin Zucchini Bread

 

     In my ever quest for living a sugar free lifestyle, the cooler temperatures invited a try at Pumpkin Zucchini Bread, …sans the sweetener.  This is definitely an acquired taste and not for everyone.  Like most Pumpkin Bread, it will be enhanced with a little Nut Butter Spread, which will provide a pinch of fat and protein to round off the perfect treat.  I liked mine plain, but then again I am plain, sometimes less really is more.  Each of the 12 slices are only 161 calories, 21.5g carbs, 4.9g fiber, 16.6g net carbs, 5.8g protein and 4.9g fat.  Whether you dress it up, or leave as is, it is definitely worth a try,… not to mention you will be biting into pure health with every mouthful.😉

Ingredients for 12 Slices~

Large Zucchini

3 ripe mashed large Bananas (for additional sweetness add another Banana)

2 Eggs

1/2 cup/4oz unsweetened Applesauce (feel free to grind your own if desired)

1 can Pumpkin Purée

1/2 cup ground Flax

3 cups Oats 

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

2 Tablespoons chopped Pecans

     Grate Zucchini into dish cloth, then squeeze out excess liquid, set aside.  Meanwhile, add Bananas to large mixing bowl, mash if haven't already.  Using beaters, whip Eggs, Applesauce and Pumpkin into mixture til well incorporated, then add in Zucchini.  Follow with Flax, Oats, Baking Powder, Cinnamon, and Vanilla.  Pour equally into 2 loaf pans, I line mine with parchment paper, and sprinkle each loaf with 1 Tablespoon Pecans.  Bake at 375 for 45 minutes.  Remove from oven, cool and slice each loaf into 6 servings, for a total of 12 slices.  Enjoy 😊