Food & Recipes
We combined delicious zucchini with our favorite fall flavor: PUMPKIN! This recipe may be our new favorite--it’s amazingly moist from both the pumpkin and zucchini and lower in fat and sugar compared to traditional dessert bread recipes.  We could not stopping eating it! Ingredients:
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons Frontier Organic Cinnamon
  • 1/2 teaspoon Frontier Organic Ground Ginger
  • 1/2 teaspoon Frontier Organic Nutmeg
  • 1/4 teaspoon Frontier Organic Ground Cloves
  • 3/4 cup Farmer's Market Canned Pumpkin Puree
  • 1 cup shredded organic zucchini, squeezed of excess moisture
  • 1/3 cup honey or pure maple syrup
  • 1 tablespoon coconut oil
  • 1 egg
  • 1 teaspoon Frontier Vanilla Extract
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup chocolate chips
  1. Preheat oven to 350 degrees F. Grease a 9-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk.
  4. Add wet ingredients to dry ingredients and mix until just combined.
  5. Gently fold in chocolate chips, reserving a few for sprinkling on top.
  6. Bake for 55 minutes.
  7. Cool on a wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.
 Bonus Foodie Tip: For an extra decadent treat, pair with a scoop of Alden's Organic Ice Cream.  Follow us on Facebook or Instagram for new recipes every week, or sign up here to get sales, recipes, and more delivered right to your inbox.