Pumpkin and Zucchini Bread Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 210 g (1 1/2 cups) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• 5 ml (1 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 5 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) all-spice
• 2.5 ml (1/2 tsp) ground nutmeg
• 110 g (1/2 cup) cane sugar
• 2 medium eggs (90 g)
• 100 g (1/2 cup) light olive oil
• 250 g (1 cup) pumpkin puree
• 75 g (1/2 cup) grated zucchini
• 70 g (1/2 cup) raisins and/or semi-sweet chocolate chips
• 50 g (1/2 cup) walnuts, chopped and/or pumpkin seeds

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. In a bowl, combine dry ingredients.
3. In another bowl, beat sugar and eggs with an electric mixer until creamy. Then add the oil, pumpkin puree and zucchini and beat again for about a minute.
4. Stir the dry mixture into the liquids and beat, still using the electric mixer, until the mixture thickens, about an extra minute. Then add the raisins and nuts, stir well with a wooden spoon.
5. Pour the mixture into a 9 x 5-inch (23 cm x 13 cm) loaf pan, oiled and covered with parchment paper at the bottom.
6. Bake on the centre rack for 55 to 60 minutes, until a toothpick inserted in the centre comes out clean. Let rest for five minutes after taking out of the oven, then unmould and let cool on a wire rack.