I’ll admit, my husband and I are Starbucks junkies. We try to make coffee at home but it seems to never fail that we take afternoon coffee break and head over to get an iced coffee or bold with an add shot. Some mornings that we don’t get around to making coffee, we’ll go out and get some with our toddler in tow. That usually means our son, Oliver did not eat breakfast yet, so we pick out the “healthiest” baked good they have – a slice of pumpkin bread. He loves the stuff. Now, I know that puppy is loaded with tons of sugar and most likely some suspect ingredients, so I try not to make this a habit. Since I know how much he loves pumpkin bread, I decided to make my “healthier” version. I combined bananas, pumpkin and zucchini together to make one rockin’ bread that my little tot ate right up. It freezes well which is handy when you’re in a pickle and need something healthy to give your kids. I was tempted to add shredded carrots and chopped spinach to this batch to make it a complete veggie-fest-bread but wanted to give this version a try first.
Zucchini Banana & Pumpkin Gluten-free Bread Recipe - I used an all-purpose gluten-free flour Trader Joe’s carries, but I’ve also heard great things about Cup4Cup all-pupose GF flour. If you’re not into using gluten-free flours, then a whole-wheat pastry flour would be great in here.
2 ripe bananas, mashed
1 3/4 cup pumpkin puree (fresh or canned)
2/3 cup shredded zucchini (about 1 medium zucchini)
1/3 cup olive oil
1/3 cup organic cane sugar (or honey)
1/3 teaspoon salt
3 teaspoons pumpkin spice powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
2 1/2 cups gluten-free all-purpose flour
Preheat oven to 350 degrees Fahrenheit.
Mix mashed bananas, pumpkin puree, eggs, vanilla extract, oil, cinnamon and pumpkin spice together until smooth. Add sugar and mix well.
In a separate bowl, sift flour, salt, baking soda and baking powder together.
Gently fold dry ingredients into wet ingredients until just combined. Fold in shredded zucchini.
Pour into a lightly greased baking pan (I used an 8×8 baking pan but two bread loaf pans or a muffin pan works). Bake for 45 minutes or until a tooth pick inserted comes out clean.