Spiced Zucchini and Pumpkin Mini Loaves

These fall-inspired spiced zucchini and pumpkin mini loaves are a delicious option for you and your family. I love to have a low sugar, comforting breakfast, especially on busy mornings.

Makes 6 mini loaves, or one large loaf

Spiced Zucchini & Pumpkin Loaf Ingredients

• 1 flax egg (1 tablespoon flaxmeal, 3 tablespoons warm water, mix and let thicken for 5 minutes)

• 165g grated zucchini (grate zucchini into a paper towel and squeeze out excess moisture) ~ roughly 1 medium zucchini

• 120g almond butter

• 68g maple syrup

• 60g pumpkin puree

• 1 teaspoon vanilla extract

• 1 teaspoon ACV

• 120g nondairy milk

• 120g gluten free oat flour

• 1 teaspoon cinnamon

• 1 teaspoon pumpkin pie spice

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1⁄4 teaspoon salt

Method:

Preheat oven to 350 degrees. Rub coconut oil into your loaf pan or line with parchment paper. While preheating, prepare your flax egg by mixing ground flax meal and water. In a large bowl, whisk the dry ingredients. In a medium bowl, mix the wet ingredients, flax egg and spices. Add the wet ingredients to the dry and pour into your prepared loaf pan. Top with pumpkin seeds and bake.

For 6 mini loaves, bake 25 min at 350 degrees, and check for doneness. For one large loaf, cook for 60 minutes, and check for doneness.