Pumpkin Zucchini Recipes

This is a good way to sneak in some extra veggies. Using canned pumpkin makes them super-moist without the added fat of butter or oil.

Perfect Fall Breakfast

A less-guilty treat that my kids (and husband) love

Muffins with Rice Flour

Tasty and moist bread that is both healthy and low in fat and carbs. The whole family will enjoy.

These muffins are full of veggie goodness, low fat, low cal, and taste wonderful too!

Thanks to ACROGERS for the original recipe. I tweaked this a little, and added more detailed directions for those of us who are more kitchen challenged. ;)

Very moist spiced pumpkin muffin.

made with whole wheat flour

Very versatile and easy to substitute ingredients.

This is yummy !!!

Inspired by perfectly4given's excellent recipe but using real sugar and eggs. I prefer to use whole foods.
Over ripe pears work well as a substitute for the applesauce and roasted butternut squash in place of pumpkin (this recipe is calculated with applesauce and pumpkin).

I made this with whole milk (on hand for my kids) since my skim milk had soured. Adds only a small amount of fat, since only 1/2 cup is used in the entire recipe. What a great way to get some veggies into my kids...they loved it! (I serve up 1/2 for me and then split the other half between their two sippy cups, and cut the thickness with additional milk for them)

Love these muffins, a fall favorite!

Using healthier substitutes, same great taste!

Cake mix with fresh vegetables, pumpkin and crushed pineapple

Great for Breakfast or snacks

Big, moist muffins

The taste of all 3 breads combined!

Delicious and moist high fiber muffin! (Only 2 Points each on Weight Watchers)

A delicious healthy alternative to having your pumpkin and get to eat it too....you can substitue zucchini for the pumpkin.

took a couple recipes and mixed them together to make a super-nutritious and super-delicious muffin. yummy!

The hearty filling taste of a full Sugar an Fattening Fall favorite. Without the guilt. Great Pumpkin flavor!

One dry cake mix
1 egg
1 can pumpkin
2 cup shredded zucchini
1 cup raisins
1/2 cup walnuts
1/2 cup coconut
1/4 cup milled flax seed
Mix all together and spoon into muffins tin lined with cupcake papers. Bake at 425 degrees for 30 minutes.