I have some big news to share!
I recently quit my job at General Mills to focus on my blog full-time. This was a huge decision for me to make, but after realizing how unhappy I was working on my corporate full time job, blogging at night and having virtually no social life, I knew it was time to make the change. Actually I needed a change in my life. I have always been a passionate person and I realized that I wasn’t practicing what I preached. I was resisting change and moving forward because I was scared of the unknown. Bottom line, I wasn’t doing what I loved and I knew that I needed my heart to be in my work.
They say that doing what your afraid of will set you free. This has been so true for me. My creativity is alive again and I’m beaming from ear to ear. My entire attitude has changed.
To give you a little more perspective: A few months into Ambitious Kitchen, it become my passion. I wanted to share my love for food, encourage healthy living and share my experiences with all of you! Initially, I always thought that climbing a corporate ladder would make me happy and determine my success, but that wasn’t true at all. I decided that my success was going to be determined by me, living wholeheartedly, having freedom, being creative, and uninhibited. I didn’t want to be a slave to something that I didn’t care about. Each and everyday I walked into the office and felt as though I was a robot. Not only that, but the job was incredibly stressful and at the age of 25, I didn’t NEED that. I wanted to be able to explore my passions and to gradually work through my fear of the unknown.
So one day I walked into the office and walked away from stability, a great salary, a title, and everything I knew. And it felt amazing. There are no regrets! If blogging full-time doesn’t work, that’s okay with me, but at least I tried and took the risk. That in itself is worth it.
Many people have asked me how to grow a successful blog, but I don’t have one answer. I certainly don’t think that this blog is perfect nor did I ever think that I would do it full time. For many, I think it’s hard to try understand how you can make any income from blogging, but it is possible! It’s a combination of many things but most of all it’s hard work and passion. If you have both of those, I believe that you can be successful in anything you do.
Most of all, I’m successful because of you! You all have made my recipes, shared your personal stories, introduced Ambitious Kitchen to your friends and family, and I couldn’t be more appreciative! SO THANK YOU!
Now a few quick notes on this pumpkin bread!
Uhhh it’s amazingly moist from both the pumpkin and zucchini, low fat, and made with whole grains. You will absolutely love the flavor and moisture of the bread. I couldn’t get enough of it. I made a loaf for my mom and one for my best friend and then couldn’t resist making a loaf for myself and sticking it in the freezer for when company comes. I think this might just be a new favorite!
To keep it light, I used honey (but you could try maple syrup), minimal oil, and almond milk. I think you guys are going to LOVE LOVE LOVE this bread. If you make it, be sure to share your creations with me on Facebook or Instagram using the hashtag #ambitiouskitchen!
And again, thanks for being here. I adore you. xo!
- Serves: 12 slices
- Serving size: 1 slice
- Calories: 153
- Fat: 4.5g
- Carbohydrates: 26.1g
- Sugar: 13g
- Fiber: 2.3g
- Protein: 3g
- 1 1/2 cups whole wheat flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup canned pumpkin puree
- 1 cup shredded zucchini, squeezed of excess moisture
- 1/3 cup honey (or pure maple syrup
- 1 tablespoon olive or coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top. Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.
You can use different types of chocolate chips to make this bread your own. Add in a handfull of toasted pecans or walnuts for healthy fats.
I love adding 1/2 cup of coconut to this bread to make it extra special.