What is paleo, pumpkin-spicey, loaded with veggies, and tastes amazing? Pumpkin carrot zucchini bread, of course! So loaded with flavor that no one will know that it’s made of nothing but veggies, protein, and healthy carbs for energy…that can be our little secret. One loaf of this bread doubles as a kid-friendly breakfast and pre or post-workout fuel. All bases covered here.

Ingredients:

• 1.5 cups of pumpkin (or sweet potato) puree (I use Farmer’s Market organic)
• 1 zucchini
• 2 carrots
• 1/2 cup coconut flour (or sub another healthy flour)
• 4 eggs
• 2 heaping tablespoons unsweetened shredded coconut
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil (melted)
• 1 tablespoon flaxmeal
• 1 tablespoon almond butter
• 3/4 cup almond milk
• 1 tablespoon pumpkin seeds (pepitas) to top
• optional: 1 teaspoon pure maple syrup or honey for a sweeter treat

Preheat oven to 370. Grate the carrots and zucchini. If you have a Vitamix or high-powered food processor, feel free to use that instead (I did!) Add pumpkin, eggs, and flour and mix well. Add remaining ingredients (except pumpkin seeds) and blend until consistent. Pour batter into a greased (I used coconut oil spray) loaf pan, baking pan, or muffin pan. Top with pumpkin seeds. Bake at 370 for 45-50 minutes (for muffins, check after 30 minutes.) Ensure that bread is cooked through with a fork – bake for another 5-10 minutes if not. Remove and let cool before eating every last crumb. Feel free to also add nuts or chocolate chips for a sweet, crunchy treat!

One Healthy Breakdown: pumpkin spice and everything nice