Pumpkin Zucchini Oatmeal Sunflower Seed Breakfast Bread

Could this recipe seem any more desperate? I mean, two types of squash in one bread? It practically screams “CSA overload.” Maybe I’ll rename it Last Ditch Bread.

Still, it was quite good. I added sunflower seeds instead of walnuts because of the nut restriction at my kids’ preschool. But I didn’t have any raw seeds, and the salted toasted kind made little unappetizing green halos around the nuts when it baked. Probably there’s some explanation of alkaline/salt reactions in the McGee book, and if I ever get past the milk chapter (which is chapter one, yo), I’ll figure it out.

The kids liked it, but the adults liked it better, so I think it needs some tweaking. Maybe I’ll tweak some chocolate chips into it.

2 C Flour
½ C Rolled Oats
3 eggs
1 stick butter
1 ½ C sugar
1 C puréed pumpkin
2 C grated zucchini, well drained
½ tsp baking soda
¼ tsp baking powder
Pinch salt,
Pinch cinnamon and nutmeg

Preheat oven to 350. Grease a 9×5 loaf pan. Mix butter, sugar and eggs. Add pumpkin and flour and blend. Mix in spices and baking soda and powder. Stir in zucchini and a handful of nuts or chocolate chips in if you’re using them. Bake for 60 – 70 minutes.


About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
This entry was posted in squash, summer squash and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s