Pumpkin and Zucchini Bread (for the Bread Maker)

Pumpkin and Zucchini Bread for the Bread Maker

Making bread in the breadmaker works out to be much cheaper than the branded bread available at the Supermarket.  I don’t think many people actually realise how easy it is to make bread at home – and the smell is heavenly!

This Pumpkin and Zucchini Bread is infused with loads of goodness, making it a healthy sandwich option, packing in extra vegetables!

PS: ALDI has a Lumina Branded Breadmaker available this week at Aldi!!!

Serving Suggestions:

Toast a slice and serve with a scrambled egg and perhaps a pesto sauce.

Pumpkin and Zucchini Bread (for the Bread Maker)

Recipe by Stay at Home Mum

0.0 from 0 votes

Healthy, moist, and effortlessly made in your bread maker—pumpkin and zucchini bread brings cozy veggie goodness to your countertop. Perfect for breakfasts, snacks, or slicing into toast-worthy morning meals.

Course: SnacksCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

220

kcal

Total time

3

hours 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 White mill plain flour-3 cups

• 0.75 tsp Bicarbonate soda

• 3 tbsp Lemon juice-derived from a whole lemon

• 3 tbsp The Olive Tree Australian Extra Virgin Olive Oil – Robust

• 0.2 tsp Stonemill Table Salt 750g

• 1 cup Warm water

• 1 Zucchini-250 grams, grated

• 1 Pumpkin-150 grams, cooked, mashed and cooled

Directions

• Add the flour, bicarb soda and salt to the bottom of the breadmaker.
• Add the water and lemon juice.
• Start the bread machine on ‘Standard Loaf’.
• As it starts mixing, add the grated zucchini and mashed pumpkin.
• When the breadmaker has finished, remove right away from bread maker and allow to cool on a rack.
• Eat within 24 hours.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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