Wholesome Pumpkin & Zucchini Bread

1. Preheat oven to 170 degrees celcius. Line a loaf tin with baking paper.
2. Grate pumpkin and zucchini into a large mixing bowl. Add eggs, oil and milk. Whisk until combined.
3. In a separate bowl, combine all dry ingredients. Pour into wet ingredients and stir to combine.
4. Pour into baking tin and smooth down with the back of a spoon. Sprinkle pumpkin seeds over the top.
5. Bake for 50-55 minutes, until golden. Remove from oven and leave to cool in baking tin for 10 minutes. Finish cooling on a wire rack (baking paper removed). Slice and enjoy!

*Note: as there are no preservatives in this bread, it will keep in the fridge for 2 days, and freezer for up to 3 months. We recommend slicing and freezing once cooled, and defrosting and toasting slices as needed.