Once Upon a Pumpkin Zucchini Recipes for Summer

PUMPKIN ZUCCHINI RECIPES FOR SUMMER WWW.ONCEUPONAPUMPKINRD.COM GLUTEN FREE Pumpkin Zucchini Breakfast Squares

INGREDIENTS 1 cup almond flour 1.5 tsp. pumpkin pie 1 ripe banana, spice mashed 2 tsp. baking powder 1 egg ½ tsp. sea salt 3 tbsp. coconut oil ½ tsp. nutmeg 3 tbsp. maple 1 cup chocolate chips syrup (optional) 1/2 cup pumpkin puree 1 zucchini, shredded and excess liquid squeezed DIRECTIONS 1. Preheat oven to 350F. 2.Mash your banana in a large bowl. Add the egg, maple syrup, pumpkin, and coconut oil. 3. Whisk everything together until combined. 4. Grate the zucchini and squeeze out as much excess moisture as you can using a PRO TIP paper towel or dish cloth. Be sure to really 5. Whisk in the zucchini & add the squeeze the almond flour, cinnamon, baking powder, sea salt, and nutmeg. Whisk everything zucchini dry with a together until combined. paper towel to 6. Fold in the chocolate chips prevent soggy 7. Pour the batter into parchment paper bars! lined pan and spread evenly. 8.Bake for 40 minutes, until the top is golden brown. GLUTEN FREE Pumpkin Zucchini Bread

INGREDIENTS

2 cups almond flour ¼ cup coconut oil, 2 tsp. baking powder melted 1 tsp. baking soda ¼ cup pure maple 2 tsp. pumpkin pie syrup spice 3/4 cup canned ½ tsp. cinnamon pumpkin puree ¼ tsp. nutmeg 1 cup shredded ¼ tsp. sea salt zucchini, squeezed 3 eggs, lightly of excess moisture whisked

DIRECTIONS 1. Preheat oven to 350 degrees F. 2. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside. 3. In a separate bowl, whisk together eggs, coconut oil, maple syrup, pumpkin puree & zucchini and mix until well-combined. PRO TIP 4. Pour the wet ingredients in with the Add chocolate chips, dry ingredients, mixing until there are walnuts, pecans, or no clumps. unsweetened coconut 5. Pour pumpkin zucchini mixture into a prepared 9x5-inch loaf pan and bake flakes for a touch of for 45 to 50 minutes, or until a crunchy sweetness! toothpick inserted in the center comes out clean. FLUFFY Pumpkin Zucchini Muffins

INGREDIENTS

1 1/4 cups white 1 cup shredded whole wheat flour zucchini, squeezed of 1/4 cup ground excess moisture flax seeds 1/3 cup maple syrup 1 tsp. baking soda 1 tbsp. coconut oil 1/4 tsp. salt 1 egg 2 tsp. pumpkin 1 tsp. pure vanilla pie spice extract 1/4 tsp. nutmeg 1/2 cup unsweetened 1/4 tsp. ginger almond milk 3/4 cup pumpkin 1/2 cup chocolate puree chips (optional) DIRECTIONS 1. Preheat oven to 350 degrees F & grease muffins pan with coconut oil. 2. In a large bowl, whisk together flour, baking soda, salt, pumpkin pie spice, nutmeg, and ginger. 3. In a separate large bowl combine pumpkin, zucchini, maple syrup, coconut oil, egg, and vanilla until well combined and smooth. FUN FACT 4. Whisk in almond milk. Both pumpkin and 5. Add wet ingredients to dry zucchini are great ingredients and mix until just combined. sources of vitamin 6. Gently fold in chocolate chips. C, vitamin A and 7. Bake in oven for 18 minutes. Cool on potassium. wire rack and enjoy! FIBER FILLED Pumpkin Zucchini Overnight Oats

INGREDIENTS

1/2 cup oats of 1/2 cup shredded choice zucchini 1/2 cup 2 tsp. pumpkin unsweetened pie spice almond milk 1 tsp. vanilla 1 scoop collagen extract 1/2 cup pumpkin puree

DIRECTIONS

1. In a mason jar or small bowl combine oats, almond milk, pumpkin, shredded zucchini, pumpkin spice, collagen and vanilla.

2. Stir until the mixture turns orange from the pumpkin and the shredded zucchini is mixed throughout PRO TIP These overnight oats 3. Cover, and store in the pair deliciously with a refrigerator overnight. banana and almond 4. The next add your favorite butter on top---add toppings and enjoy! nuts or hemp seeds for a crunch! GLUTEN FREE Pumpkin Zucchini Pancakes

INGREDIENTS

1 cup almond 1/2 cup shredded flour zucchini, 2 eggs squeezed of 1/4 cup excess moisture unsweetened 1 tbsp. honey almond milk 2 tsp. pumpkin 2 tbsp. coconut pie spice oil, melted 1/8 tsp. sea salt 1/3 cup pumpkin puree

DIRECTIONS 1. In a medium bowl add all ingredients and whisk to combine.

2. Heat a non-stick skillet or gently oil a skillet on medium heat.

3. Using a 1/4 cup, scoop pancake batter onto skillet and don't flip until the edges begin to slightly bubble. PRO TIP Top pancakes with 4. Repeat with remaining batter and extra shredded enjoy! zucchini, berries, greek yogurt, or a drizzle of maple syrup! If you make any of these recipes be sure to use #onceuponapumpkin & tag @onceuponapumpkin on Instagram!