by Sophia Leone

It’s that time of year again! The moment where you finally start to feel the seasonal shift. Not only has the cooler weather brought change to the falling leaves and, of course, your wardrobe, but it has also brought a bold change in flavor – pumpkin spice. Everyone loves a good slice of apple pie, caramel latte, or anything covered in cinnamon. But pumpkin spice is perhaps the quintessential fall flavor. The swirl of nutmeg, ginger, cinnamon, and pumpkin is enough to send anyone into an automatic food coma.

I saw The Baker’s Table create an excellent pumpkin scone and was inspired to create my own pumpkin breakfast treat. We all had a special breakfast dish our parents made growing up that remains ingrained in our childhood memories. Growing up, my mother would make the most amazing zucchini bread. The aroma drifting from the oven into my nose was enough to get me excited. In honor of the fall season, I have turned her zucchini bread into a new fall favorite.

Ingredients

• 3 ½ cup flour
• 3 cups sugar
• 1 cup grated zucchini
• 1 cup pumpkin puree
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp cinnamon 
• ¼ tsp salt
• 1 tsp nutmeg 
• 3 eggs 
• 1 cup vegetable oil 
• 2 tsp vanilla extract
• 1 cup chopped walnuts

Directions

• Grease and flour two 8×4 pans and set aside 
• Preheat oven to 325 degrees 
• Sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt
• Beat eggs, oil, vanella, and puree until combined
• Add in the sifted ingredients and stir in the zucchini until well combined
• Pour the batter into 2 pans evenly 
• Bake for 40-60 mins (Test in center with a toothpick – if it comes out clean it is  done!)
• Let cool in the pan for about 20 mins before removing

Enjoy!