Pumpkin and Zucchini Bread

Pumpkin and zucchini bread

(I have Adapted this recipe by Maggie Beer)
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 1 Loaf


  • 375 g Pumpkin coarsely grated
  • 135 g Zucchini coarsely grated
  • 30 g Chia seeds soaked in 3 tablespoons of coconut milk *
  • 70 g Extra virgin olive oil
  • 90 g Rolled oats
  • 2 tsp Baking powder
  • 1/2 tsp Ground nutmeg or any spice you like
  • 3 tbsp Pumpkin seeds
  • 240 g Flax seed meal


  • 1.Preheat to oven to 165°C. Grease and line a loaf tin with parchment paper.
    2.In a large bowl place, the pumpkin, zucchini, chia seeds and oil- mix well. In a second bowl mix together the meals, baking powder, and nutmeg.
    3.Combine the wet and dry ingredients, mix well and spread evenly into the loaf tin. Sprinkle with pumpkin seeds and place into the preheated oven.
    4.Cook for 45 minutes or until the skewer comes out clean. Remove from the oven, allow to cool for 20 minutes before removing from the tin.
    5.Serve warm or leave to cool completely.
    *Use chia seeds soaked in 3 tablespoons of coconut milk as a binding agent.