Pumpkin Pie Zucchini Bread

All the warm spices of pumpkin pie baked into a moist zucchini bread. We use real pumpkin puree and freshly grated Idaho zucchini, sweetened with coconut sugar and spiced with cinnamon, nutmeg, and clove. It tastes like Thanksgiving dessert but wholesome enough for breakfast.

What goes into it:

• Real pumpkin puree and locally grown Idaho zucchini
• Pumpkin pie spices (cinnamon, nutmeg, clove)
• Organic flour from Hillside Grain
• Coconut sugar (no refined sugar)
• Coconut oil (no seed oils)
• Farm-fresh eggs from Plain Folk Farms

Allergens: Contains eggs, wheat. Baked in a facility that also processes tree nuts, peanuts, dairy, soy, and coconut.

Storage: Room temperature for 3 days, refrigerate up to 1 week, or freeze for up to 3 months. Wrap tightly before freezing.

Serving suggestion: Serve with a dollop of whipped cream or a drizzle of honey. Our favorite fall breakfast alongside a latte.