Now autumn is upon us and Halloween is looming closer I couldn't resist but get a little creative using pumpkin since it is in season and thats when I thought about trying this combo out - its an absolute winner, seriously moreish, seriously light and I could totally eat the whole lot in one go.. I mean, I realise I haven't for a once made something peanut butter related since I am obsessed but I guess I could dollop a little on top!
- 1 1/2 cups whole wheat flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- pinch of nutmeg
- pinch of cloves
- pinch of ginger
- 3/4 cup homemade pumpkin puree**
- 1 cup shredded zucchini, squeezed of excess moisture
- 1/3 cup honey
- 1 tablespoon olive or coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 1/2 cup chocolate chips
**simply bake the pumpkin in the oven for 30-40minutes at 180 degrees then blend it up - I used my NutriBullet**
Preheat oven to 180 degrees C. Grease a loaf tin and for ease line with grease proof paper.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk once this is done. Combine all the ingredients. Then make sure you do the essential taste test!! Most important part.
Gently fold in the chocolate - I just broke up a big bar into pieces and pop into the tin. Bake for 23-35 minutes or until toothpick comes out clean. Make sure you check this regularly- I get soo worried about over doing baking especially as I like it to be soft and gooey!
Cool on wire rack for 10-15 minutes (if you can wait that long), then remove bread from tin and enjoy. I always love trying baking fresh from the oven while it it still warm.
If you try this please tag me in photos and if you have any recipes you want me to create or try please contact me - email@example.com I would love to hear you thoughts.