Pumpkin & Zucchini Loaf


A beautiful taste of the season, this loaf cake is perfect to slice and freeze, pulling out a piece at a time to toast with tea, now that the cool weather is here.

Makes 1 loaf


  • 2 cups grated pumpkin
  • 1 cup grated zucchini
  • ¼ cup tahini
  • 5 eggs
  • 3 tablespoons extra virgin olive oil
  • 2 cups almond meal
  • 1 cup oat meal
  • 2 teaspoons baking powder
  • ¼ tsp Himalayan sea salt
  • ¼ tsp nutmeg
  • ¼ cup pumpkin seeds, to top bread


Preheat to oven to 165C. Grease and line a loaf tin with parchment paper.

In a large bowl place the pumpkin, zucchini, tahini eggs and oil- mix well. In a second bowl mix together the meals, baking powder, salt and nutmeg.

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.

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.

Serve warm or leave to cool completely.

Slice 1.5cm thick and freeze portions of 2 slices in snap lock bags.