It's officially pumpkin season.
I leave it up to Trader Joes to make this call. It seems like we start seeing pumpkin everything coming earlier and earlier each year. I am not mad about it. There is something so nostalgic about this season. I fully embrace the comfort and all the warming foods that come along with it.
Pumpkin spice seasoning is the table salt of Fall. Stock up on your pumpkin purée and get baking!
Zucchini bread is so underrated. This bread is packed with vegetables and you'd never even know. Of course, I threw some chocolate chips in there because you can never go wrong.
1 zucchini, grated
1 cup pumpkin purée
1/4 cup maple syrup
1 tsp vanilla extract
1 1/2 cup gluten-free flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1 Tbsp coconut oil
a couple handfuls of raw pumpkin seeds + more for topping
a couple handfuls of chocolate chips
Preheat oven to 350°F.
Using a food processor, grate zucchini. If you don't have a food processor, you can use a cheese grater.
In the food processor (or a mixing bow), add the pumpkin purée, maple syrup, coconut oil and vanilla extract, mix well.
Add in the flour, baking soda, baking powder and pumpkin pie spice.
When everything is mixed together, fold in the pumpkin seeds and chocolate.
Prepare a baking dish and transfer batter.
Top with pumpkin seeds.
Bake for 40 - 45 minutes or until outside is golden and toothpick comes out clean.
Cool completely before slicing and store in the refrigerator.
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