Ingredients:

  • 2 cups (250g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 cup (245g) pure pumpkin puree
  • 1/2 cup (110g) unsweetened applesauce
  • 1/2 cup (100g) coconut sugar
  • 2 large eggs
  • 1/3 cup (80ml) coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (170g) grated zucchini
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper.
  2. Grate the zucchini using the medium hole of a box grater. Gently press the shreds with a paper towel to remove excess liquid to prevent a soggy bottom.
  3. In a large bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. In a medium bowl, beat the eggs, pumpkin puree, applesauce, coconut sugar, oil, and vanilla until the mixture is smooth and creamy.
  5. Pour the wet ingredients into the dry. Using a spatula, fold gently until just combined.
  6. Fold in the shredded zucchini and optional walnuts until evenly distributed. Stop as soon as no streaks of flour remain.
  7. Pour the batter into the prepared loaf pan and bake for 55 minutes or until a toothpick comes out clean.