Let’s bake together – Pumpkin & Zucchini loaf

Us here at My Foodie Box Perth meal-kit delivery service have prepared a delicious and super easy recipe for you to bake at home. Pumpkin bread is one of our favourite things to bake this time of year and it gets even better when you add healthy zucchini to it, an easy way to sneak some extra veggies in! This recipe is a perfect weekend activity with your little master chefs. Baking can be very beneficial to your child’s development while also bonding with your little one. Our pumpkin and zucchini loaf is super quick to make, absolutely delicious and so versatile! This loaf slice recipe is perfect for a toddler meal, adult lunch or for the school lunch box! Now, let’s get baking!


Makes 10 slices, prep time 15 mins, cooking time 55 mins, vegetarian, gluten free and dairy free


  • 2 cups of butternut pumpkin
  • 1 cup of zucchini
  • 3 eggs
  • 1/4 cup of olive oil
  • 1/4 cup of milk of plant-based milk
  • 1 1/2 cups of almond meal
  • 1/2 cup of wholemeal flour or GF flour
  • 1/4 tsp of sea salt
  • 1/4 tsp of cinnamon powder
  • 2 tsp of baking powder
  • 1/3 cup of walnuts (optional)
  • 1 handful of pumpkin seeds


  1. Preheat oven to 180C (160C fan) and line a loaf tin with baking paper.
  2. Grate pumpkin and zucchini, remove excess water from zucchini.
  3. Add eggs, oil and milk, stir.
  4. In seperate bowl, combine all dry ingredients. Add to the pumpkin mixture, stir.
  5. Pour into the tin, sprinkle pumpkin seeds over the top.
  6. Bake for 55-60mins, or until golden.
  7. Remove from oven and leave to cool down in tin for 10mins.
  8. Remove from the tin, slice & ENJOY!

TIP! Loaf will keep in the fridge for 2 days and freezer for up to 3 months. Slice up the loaf, freeze slices separately and toast them when needed!