Buckwheat Pumpkin Zucchini Bread

By Ashley Miers

INGREDIENTS

1/2 cup (1 stick) grass-fed/organic butter, softened
1/2 cup real maple syrup
2 organic eggs
1 can pumpkin puree
1/2 cup coconut milk
2 cups shredded zucchini
1 1/2 cups buckwheat flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup pepitas
2 Tbsp pumpkin pie spice

PREPARE

1. Preheat oven to 350 degrees. Grease and flour two loaf pans, or use olive oil cooking spray to coat an 8x8 inch baking dish.

2. Cream together butter and syrup. Add eggs. Beat until light and fluffy. Mix in pumpkin, coconut milk and pumpkin pie spice.

3. Whisk together dry ingredients (flour, baking soda and salt). Gradually add dry ingredients to wet mixture until thoroughly combined.

4. Stir in zucchini.

5. Pour batter into loaf pans and sprinkle pepitas on top.

6. Bake 45-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes, then turn out of pan or baking dish onto a wire rack. Let cool completely before slicing.

7. Serve and enjoy!

SERVING SUGGESTION

Serve with an almond milk chai latte for a cozy fall snack: heat 1 cup almond milk until steaming, then steep 1-2 chai tea bags in almond milk for several minutes, then discard tea bags and enjoy.