I’m certainly no Masterchef but for me, putting on an apron and getting my ‘home bake’ on is one of the simple pleasures in life. Making something delicious from scratch with seasonal produce to eat and share gives you a nice little sense of achievement, even if you’ve had the most unproductive day.
If the word ‘vegan’ conjures up thoughts of bland and boring then you’ve never tried this pumpkin and zucchini loaf. It is just too good not to share!
3 cups self-raising flour (I used wholemeal)
1 1/2 teaspoons bi-carb soda
1 teaspoon salt (I used natural rock salt)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
1/2 cup coconut oil, melted
1 cup organic mashed pumpkin
3 tablespoons ground flaxseed or LSA mix (whole flaxseed looks more rustic)
1/2 cup coconut sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
2 cups zucchini, grated
Preheat oven to 170 degrees Celsius. Line a loaf pan with baking paper and set aside.
In a large bowl whisk together flours, baking soda, salt and spices. Set aside.
Pour almond milk and vinegar into a glass measuring cup and set aside to curdle while you mix up your wet ingredients. To do that, grab a medium sized bowl and whisk together the coconut oil, pumpkin, flaxseed, sugars, and vanilla.
Pour in the curdled milk mixture and stir to combine. Pour the wet mixture into the dry mixture and mix well to combine. Using a large wooden spoon, fold in the grated zucchini. Feel free to use your hands to evenly distribute the zucchini into the batter.
Pour the batter into the prepared pan and pop it in the oven. Bake for 50 minutes, until an inserted skewer comes out clean. Allow bread to cool at least 20 minutes before moving to a wire rack to cool completely. Slice + enjoy!
Bread will last in an airtight container for up to a week. Makes 1 loaf.