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“Skillet Pumpkin Zucchini Bread” was born when pumpkin
season starts and zucchini is still growing in the garden. The best part is, it is made in an electric skillet that acts as an oven or sauté pan. What a perfect snack or dessert in 30 minutes with barely any prep! Feeling fancy? Try cashew cream icing on top. Amazing all year, but especially in the fall!
Ingredients:
3/4 cup puree pumpkin
1 cup grated zucchini (cone 1)
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cup gluten free baking flour (I like Pamela's)
(or if using gluten free all-purpose, add 1/2 teaspoon of salt, 1 teaspoon baking soda, 1 teaspoon baking powder)
1 teaspoon pumpkin pie spice
1/3 cup coconut oil
Directions:
Preheat Skillet to 200 degrees F and spray the pan with avocado cooking spray.
In a large bowl combine flour and spices.
Next add sugar and mix.
Lastly pumpkin zucchini, oil, eggs, and vanilla. Whisk until well combined.
Place in skillet and turn to 300 degrees F. Cover and bake for 30 minutes.
OR in the oven at 350 for 30 minutes.
Cashew Cream Icing
Ingredients:
3/4 cup raw cashews, soaked 2-3 hours and rinsed
2 tablespoons coconut oil, melted
3 tablespoons raw honey
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
2-4 tablespoons water, as needed for blending
Directions:
Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending.
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