Pumpkin, zucchini and olive loaf recipe

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It’s easy to think that pumpkin doesn’t have a season as it’s available all year round but autumn is its time, and zucchini insists on producing no matter how hard you try to ignore its upkeep in the garden. Buying a good pumpkin is easier said than done and for this reason it’s best to buy one already cut to show its colour (assuming it’s not from your own garden of course). As a rough guide, the deeper the colour, the riper it is likely to be. Be fussy!

  • Yield: 8 to 10 Servings


  • 80 g black olives, pitted
  • 3 cups (375 g) coarsely grated pumpkin
  • 1 cup (135 g) coarsely grated zucchini
  • 3 tablespoons unhulled tahini
  • 5 free-range eggs
  • 70 ml extra virgin olive oil
  • 2 cups (240 g) ground almonds
  • 1 cup (90 g) organic rolled oats
  • 2 teaspoons baking powder
  • ¼ teaspoon freshly grated nutmeg
  • 3 tablespoons pepitas (pumpkin seeds)
How to Make It
  1. Preheat the oven to 165°C (fan-forced). Grease and line a 13 cm x 23 cm loaf tin with baking paper.
  2. Place the olives in a food processor and pulse until coarsely chopped. Transfer to a large bowl. Add the pumpkin, zucchini, tahini, eggs and olive oil. Whisk to combine well.
  3. In a separate bowl, combine the ground almonds, rolled oats, baking powder and nutmeg.
  4. Combine the wet and dry ingredients, then pour into the prepared tin. Scatter the pepitas over the top and bake for 45 minutes or until a skewer withdraws clean. Remove from the oven and allow to cool for 20 minutes before removing from the tin.
  5. Serve warm or leave to cool completely. To freeze, cut into 1.5 cm thick slices and freeze in portions in zip-lock bags. It tastes great toasted.
  6. To serve, be creative with your toppings. You could try toasting slices, then top with avocado and cooked eggs (poached, fried, scrambled), or ricotta and sliced tomato. It is also delicious with hummus and rocket leaves, or simply serve it warm with butter.

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