Brea's pumpkin and zucchini bread


Try this pumpkin and zucchini bread next time you want to add a little more excitement (and nutrition!) to your sandwich. This recipe makes enough bread for two sandwiches.

Ingredients

100g cooked and mashed pumpkin* 

Half a medium zucchini (grated)

100g cottage cheese

1 egg

100ml milk

125g self raising flour *

1/4 teaspoon bicarb soda

2 tablespoons of seeds for crunch (I use sesame, sunflower and linseeds but use what you like)

20g crumbled feta cheese (optional)

1 tablespoon parmesan cheese*

Method

  1. Mix the pumpkin, zucchini, cottage cheese, egg, milk, flour, bicarb, seeds and feta in a bowl.



2. Place mix into a 20cm x 20cm baking dish and sprinkle parmesan cheese over the top.

3. Bake at 160deg fan forced for 15-20min (times will vary depending on your oven).


4. Cut into quarters and serve with your favourite fillings.

*Notes

Keep the skin on your vegetables for added fibre.

I use 1/4 cup tapioca flour, 1/4 cup polenta (cornmeal), 1/4 cup semolina and 1/4 teaspoon bicarb instead because I like the denser texture it provides.

I have added 1 tablespoon of mixed Italian herbs with the parmesan before for more yumminess but it's not necessary.

This recipe was inspired by this delicious pumpkin, zucchini and parmesan muffin recipe. Give it a go next time you want to make savoury muffins.

Enjoy!

Want another bread recipe to try? Give my delicious no-kneed, one-bowl focaccia bread a go!

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