I’m so proud. This bread is made with FOUR ingredients that Nick and I produced… sort of.
The zucchinis, of course, are from my garden. Zucchini and summer squash season is in full swing and I’ve got them coming out my ears again. We were so sick of summer squash by the end of last summer that we vowed to only plant 1 or 2 of each plant this year. Well guess what? Even 1 or 2 plants produces way more than we need! So yeah… you’ll be seeing some zucchini and squash recipes in the coming months.
The pumpkin is also from my garden! Wait, wait, wait… pumpkin is a fall veggie! Yep, this pumpkin was from our fall garden. At the end of the season, after Halloween decorating was done, I took our pumpkins, baked them, then pureed them up and stuck it in the freezer in small batches. I used up most of it in muffins through the winter, and this was the last of it.
The eggs… are quail eggs from our back yard (though I’ve adjusted the recipe to regular eggs). Nick gets all the credit for this one. I’m not a huge fan of the birds (birds want nothing more than to peck your eyes out), but having a bunch of eggs on hand at all times isn’t too shabby.
So what else did we produce… or, sort-of-produce?
A few weeks ago I logged into Nick’s Amazon account (which I share because he has Prime and I don’t!) to check on the status on one of my orders. When I clicked on “My Orders,” this is what I was greeted with:
I nearly spit out my coffee. What. The. Heck. Now those of you who know my husband know that he has a myriad of… shall we say… interesting hobbies. But really, bee keeping? I’m already terrified of the birds, now I have to deal with bees?
I wasn’t exactly surprised though, so I rolled my eyes and forgot about the awesome suit (which is definitely going to be my Halloween costume this year).
Apparently no time was wasted, because when I got home there were bee boxes in the garage and I found my husband in the kitchen with a huge mess and a stock pot full of honey! Apparently the previous owner of the bee boxes didn’t want to do the work to get the honey out, so we inherited a couple gallons of fresh, local honey.
Maybe this bee thing isn’t so bad after all. Maybe…
Anyways, that’s the story of how this bread came to bee (hehe). I guess now I just need to start growing my own wheat and grinding my own flour and I’ll never have to grocery shop again!
Healthy Pumpkin Zucchini Bread
(adapted from Organic Gardening)
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 3 large eggs
- 1 cup pumpkin puree
- 3/4 cup honey
- 1/2 cup (1 stick) butter, melted and cooled
- 1 tbsp vanilla extract
- 2 cups shredded zucchini
Preheat oven 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick spray.
In a large bowl, combine the flours, spices, salt, and baking powder and soda.
In another bowl, whisk together the eggs, pumpkin, honey, butter, and vanilla. Stir in the zucchini. Add the flour mixture to the wet mixture and stir until just combined. Pour into the loaf pan.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, then remove from the pan and cool completely.
This bread is just slightly sweet, spiced and full of good for you things like veggies, whole grains and fiber! It’s really yummy warmed up and smeared with butter and an extra drizzle of honey. It was the perfect breakfast, snack and even complement to a pasta dish! I’m sure there will be another loaf or two baked before the summer’s over!
Still have too many zucchinis on hand?
Check out 9 Great Zucchini & Summer Squash Recipes!