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Pumpkin  zucchini loaf

Rebecca's pumpkin and zucchini loaf

Points® value
Total Time
1 hr 10 min
15 min
55 min
Recipe by WW Coach Rebecca from, 'Meal-plan your way to weight loss cookbook. On sale at major bookstore retailers from September 27. Is it just us, or does everyone always end up with leftover veggies after a roast?! A great way to use them up is to make my super-easy veggie loaf. Perfect for a light meal or lunch box filler and equally delicious served warm or cold.


Pumpkin, cooked without added fat

150 g, butternut variety, cut into 2cm pieces


1 medium, grated

Red onion

½ medium, chopped

Fresh flat-leaf parsley

1 tbs, chopped

Fresh basil

1 tbs, chopped


8 medium

Grated parmesan cheese

¼ cup(s), (20g)


  1. Preheat oven to 170°C.
  2. Mix pumpkin, zucchini, onion and herbs in a large bowl.
  3. Whisk eggs and parmesan in a bowl. Season with salt and pepper. Add to pumpkin mixture and stir to combine. Pour mixture into a lightly oiled and baking paper–lined 12 cm x 22 cm loaf tin (or a WW silicone loaf tin).
  4. Bake for 40–45 minutes, until set and golden. Stand in the tin for 10 minutes before turning out. Cut into 8 slices to serve.


TO REFRIGERATE: Store sliced loaf in a reusable container for up to 4 days. Serve cold or reheat in microwave. TO FREEZE: Store sliced loaf as above, with baking paper between slices, for up to 3 months. Thaw slices on a paper towel–lined plate, covered, in the fridge or reheat in microwave. If you don’t have cooked pumpkin, boil, steam or microwave raw pumpkin until just tender, then drain and mix with veggies in step 2.