Zucchini and Pumpkin Loaf

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Zucchini and Pumpkin Loaf
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40 min.
ready in 2 h. 55 min.
Ready in

Healthy, because

Even smarter

This is a wonderfully healthy way to eat sweets. The fruits and vegetables replace a lot of the added sugars that a normal cake or bread would contain. You can eat this in the morning for breakfast, as a snack in the afternoon, or as a dessert in the evening. Because it is lower in sugars, it won't give you a spike and crash in sugars the way a normal dessert would. 

For more calories, you can add some chocolate chips to the bread if you would like it to be a little bit sweeter. 


2 ⅔ cups all-purpose flour
½ cup ground Walnut
1 tsp salt
1 tsp sugar
1 tsp Dried yeast
1 cup Pumpkin (chopped, e. g. muscat pumpkin)
6 Tbsps melted butter
1 Zucchini (finely grated)
1 ripe Banana (mashed)
butter (for the tin)
How healthy are the main ingredients?

Preparation steps

Mix the flour with the walnuts, salt and sugar in a bowl. Make a well in the middle, sprinkle in the yeast and mix with 100 ml lukewarm water and a little flour from the sides, then knead to a dough. Cover and let rise in a warm place for 20 minutes.
Meanwhile fry the pumpkin flesh in a pan with 1 tbsp butter. Add 2 tbsp water, season lightly with salt and ground black pepper. Cover and simmer over a medium heat for approx. 5 minutes. Remove from the heat and let cool.
Mix the courgette and banana with the remaining butter and 120 ml lukewarm water into the dough and knead thoroughly by hand. Finally knead in the pumpkin and let the dough rise for another 45 minutes.
Form the dough into a loaf and place in the greased dough tin. Let rise for a further 20 minutes.
Preheat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
Brush the loaf with cold water. Place in the oven with a bowl of hot water and bake for approx. 50 minutes.
Allow the bread to cool and slice to serve.