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We invite you to try these recipes using the produce we grow!



  • 2 cups (250 g) all-purpose flour

  • ¾ teaspoon baking powder

  • ¾ teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 cup (200 g) light brown sugar

  • ½ cup (100 g) granulated sugar

  • ¾ cup (164 g) vegetable oil, I use canola

  • 1 teaspoon vanilla extract

  • 2 large eggs, room temperature

  • 2 ½ cups grated zucchini, gently press out excess moisture with hands, but don't aggressively squeeze


  1. Preheat the oven to 350°F. Prepare a 9×5 (or 8 1/2 x 4 1/2-inch) loaf pan with non-stick spray or the butter and flour method.

  2. Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate. It should be thick.

  3. Add the shredded zucchini to the mixture to the bowl, and stir until combined. It will become thinner and easier to pour.

  4. Pour into the prepared pan.

  5. Bake until a toothpick comes out clean, about 65-75 minutes. The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter. If the loaf is getting too dark, you can add a foil tent for the last 10-15 minutes.

  6. Let the bread cool slightly before cutting and serving.

Recipe by Amanda Rettke at

Close-up of pumpkin pie


  • 3/4 cup granulated sugar

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon allspice

  • 2 large eggs

  • 15 oz. pumpkin purée

  • 1 can (12 fl. oz.) evaporated milk

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell


  1. Preheated oven to 425° F.

  2. Combine the sugar, salt, cinnamon, ginger and cloves in a small bowl.

  3. Beat the eggs in a large bowl.

  4. Stir the pumpkin purée and spice mixture into the eggs before gradually stirring in the evaporated milk.

  5. Pour mixture into pie shell, prepared according to package.

  6. Bake for 15 minutes at 425° F. Reduce temperature to 350° F and bake for 40 minutes or until a knife inserted near the center comes out clean.

  7. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.



  • 14.5 oz. all-purpose flour (about 3 1/4 cups)

  • 2 teaspoons salt

  • 2 teaspoons baking soda

  • 1 rounded teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • ½ cup flavoured beer* (at room temperature, reserve remainder) or water

  • ⅓ cup ground flaxseed

  • 2 cups granulated sugar

  • ½ cup brown sugar

  • ⅔ cup canola oil

  • ½ teaspoon vanilla

  • ⅔ cup remaining beer or water

  • 3 large eggs (at room temperature)

  • 15 oz. pumpkin purée

  • Cooking spray


  1. Preheat oven to 350° F.

  2. Spray two 9"x5" loaf pans with cooking spray and line with parchment slings.

  3. Combine flour, salt, and the next 4 ingredients (through pumpkin pie spice) in a medium bowl; whisk together.

  4. Combine 1/2 cup of reserved beer (or water) and flaxseed.

  5. Place sugars and the next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture in 1/3 additions; beat just until combined.

  6. Divide batter between prepared loaf pans. Bake at 350° for 1 hour and 10 minutes, turning halfway, or until a wooden pick inserted in center comes out clean.

  7. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

* Flavoured beers that work well in this recipe are pumpkin ales, honey beers or light beers with very low to no hop profiles.

Adapted from a recipe by Kathy Kitchens Downie, RD, in Cooking Light (Nov 2008).

Sliced pumpkin loaf in a basket
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