ONE POINT pumpkin and zucchini bread

Total Time: 1 hr 10 min | Prep: 15 min | Cook: 55 min | Serves: 8 | Difficulty: Easy

Ingredients

Pumpkin, cooked without added fat

150 g, butternut variety, cut into 2cm pieces

Zucchini

1 medium, grated

Red onion

½ medium, chopped

Fresh flat-leaf parsley

1 tbs, chopped

Fresh basil

1 tbs, chopped

Egg(s)

8 medium

Grated parmesan cheese

¼ cup(s), (20g)

Instructions

  1. Preheat oven to 170°C.
  2. Mix pumpkin, zucchini, onion and herbs in a large bowl.
  3. Whisk eggs and parmesan in a bowl. Season with salt and pepper. Add to pumpkin mixture and stir to combine. Pour mixture into a lightly oiled and baking paper–lined 12 cm x 22 cm loaf tin (or a WW silicone loaf tin).
  4. Bake for 40–45 minutes, until set and golden. Stand in the tin for 10 minutes before turning out. Cut into 8 slices to serve.

WW point : 1

By Hardy

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