Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
Published on October 14th, 2011
by Clarabella

Courgette Pumpkin Spiced Breakfast Bread

I love a good banana bread. Who doesn’t? But I also like to shake things up a bit. Move away from the traditional bananas and walnuts, and throw in some more random ingredients and see what happens.


So I came across the ‘Zucchini’ aka Courgette Breakfast Bread on dear Joy the Baker, and I wanted to try it immediately. Coincidentally I had a huge courgette in the house, and some pumpkin in the fridge that was asking to be included. It wanted in on the bread, and I thought that was a great idea. Better than the poor pumpkin leftovers being forgotten in the back of the fridge only to be discovered a few weeks later once they have started to grow their own little mold colony to keep them company.


So the pumpkin was in, and as I was feeling like I needed to instil a teeny bit more virtue into this bread to make it guilt-free breakfast goodness, I swapped half the plain flour for wholewheat flour. The recipe is a simple one, not even requiring the help of my trusty kitchenaid, so its pretty flop proof. Even when you tweak the quantities of sugar an oil as I did . Its a forgiving, tasty, nutritious bread. What more could you ask for? Nyum.



Courgette Pumpkin Spiced Breakfast Bread

Adapted from Joy the Baker

makes one 11×4 inch loaf

What you will need:

1 1/2 cups all-purpose flour

1 1/2 cups wholewheat flour

1 1/2 teaspoons baking soda/bicarb

1/2 teaspoon baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

1/2 teaspoon fresh grated nutmeg

pinch of ground cloves

1 egg

3/4 cup buttermilk

3/4 cup vegetable oil

2 teaspoons pure vanilla extract

3/4 cup granulated sugar

1 cup brown sugar

1 1/2 cups grated courgette

3/4 cup pureed pumpkin

3/4 cup coarsely chopped walnuts or pecans (optional)

What to do: 

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease and flour an 8×4-inch or 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flours, baking soda, baking powder, salt and spices.  Set aside.

In a medium bowl, whisk together eggs, buttermilk, vegetable oil, vanilla extract, and sugars.  Whisk thoroughly, then add the courgette, pumpkin and nuts (if using).

Pour the wet ingredients into the dry ingredients and fold together with a spatula.  Make sure all of the flour is thoroughly incorporated into the batter.  Spoon batter into prepared pan and place in the oven.  Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.

Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.