I told you that zucchini would get its comeuppance. Also, there was about one cup left of the pumpkins we roasted, so I wanted to use that up too. I adapted the banana zucchini loaf recipe from Kimmy Kokonut, by reducing the sugar and swapping the pumpkin for the bananas.
1/3 cup oil
1/2 cup packed brown sugar
2 TBS ground flax seed
3 fl oz water (1/4 cup + 2 TBL)
1 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cups grated zucchini
2 cups whole unbleached flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Preheat oven to 350.
In a small bowl, combine oil, sugar, flax, water, pumpkin, and vanilla. Stir well. Add in zucchini, then set aside. In a large bowl, sift together dry ingredients. Pour wet ingredients into the dry. Stir to combine, but do not over mix. Pour into a prepared muffin pan (I used silicone, no greasing required.) Bake 25-30 minutes, or until a toothpick test comes out clean.
Make 12.
How did they turn out? I love the idea of using pumpkin, I’ll have to try it now!
They turned out really well, especially after they had time time to fully cool and set up. The pumpkin flavor really came through!