Pumpkin Zucchini Bread – 5 Options

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1. Gluten-Free Pumpkin Zucchini Bread

Transition from Summer to Fall with this healthy and delicious Gluten-Free Pumpkin Zucchini Bread! This easy quick bread recipe is vegan, allergy-free, sugar-free, and gives you a dose of veggies! Not too sweet, super moist, and lightly spiced for ultimate cozy vibes! Perfect for a quick breakfast or afternoon snack with tea or coffee.

Ingredients

  • 1 Cup Brown Rice Flour
  • 1 Cup Gluten-Free All-Purpose Flour
  • 1 Tsp Baking Powder
  • 1 Cup Pure Pumpkin Puree
  • ½ Cup Packed of Grated Zucchini
  • ½ Cup Granulated Erythritol (or preferred granulated sweetener)
  • 1 Prepared Flax Egg (1 TB Milled Flax Seed + 2 TB Water)
  • 6 TB Unsweetened Non-Dairy Milk
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1 Tsp Cinnamon
  • ½ Tsp Ground Ginger
  • ¼ Tsp Ground Allspice

Instructions

  1. Preheat the oven to 375°F.
  2. Mix together the flax egg and set it aside to gel while you prep the rest of the batter.
  3. In a large mixing bowl, combine the flours and baking powder together and whisk.
  4. Add the pumpkin, grated (and squeezed!) zucchini, flax egg, milk, sweetener, vanilla, and spices.
  5. Mix everything together until a uniform, thick, wet batter is formed.
  6. Pour the batter into a greased 8×4 standard loaf pan and smooth out the top.
  7. Bake the loaf in the preheated oven for 30-35 minutes (until a toothpick comes out clean).
  8. Remove the loaf from the oven, let it cool slightly, before turning the loaf out and allowing it to completly cool on a wire rack before storing.

2. Low Sugar Pumpkin Zucchini Bread

This whole-wheat zucchini bread recipe is made with whole wheat pastry flour, sweetened naturally with honey and has an incredible taste and texture.

Ingredients

  • 1/2 cup melted coconut oil or unsalted butter softened
  • 1/3 cup honey
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 3/4 heaping cup shredded zucchini
  • 1 3/4 cup whole-wheat pastry flour or whole-wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/2 cup semisweet chocolate chips + extra for sprinkling on top

Instructions

  1. Preheat the oven to 350 and grease a loaf pan with non-stick cooking spray or line with parchment paper.
  2. In a large bowl, add the softened butter, pumpkin puree, and honey. Using an electric mixer on HIGH for 1-2 minutes, until light and fluffy.
  3. Next, add the eggs and beat just until combined.
  4. Place the shredded zucchini in a paper towel and squeeze out the excess water over the sink until little to no water is left dripping off.
  5. Add the grated zucchini to the wet ingredients, and use a wooden spoon stir to combine.
  6. Add the wet ingredients to the dry and stir to combine, careful not to over mix. It’s ok if a few streaks of flour remain.
  7. Lastly, fold in the chocolate chips.
  8. Scrape the zucchini bread batter into the loaf pan and sprinkle extra chocolate chips on top.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with only moist crumb clinging to it.

3. Almond Flour Pumpkin Bread

This Almond Flour Pumpkin Bread is perfect for the fall season, with a generous amount of pumpkin spice and a hint of maple in the cream cheese glaze.

Ingredients

  • 3 cups almond flour
  • ¾ cup arrowroot powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup plain pumpkin purée
  • ½ cup real maple syrup
  • 3 large eggs, whisked
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350 °F. Line the bottom of a 9″x5″ loaf pan with parchment paper.
  2. In a large bowl, whisk together the almond flour, arrowroot powder, pumpkin pie spice, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the pumpkin purée, maple syrup, eggs and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined.
  5. Spread the batter into the prepared loaf pan.
  6. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
  7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

4. Keto Pumpkin Zucchini Bread

Make a sweet bread that nourishes your body and helps your body burn fat! Keto pumpkin zucchini bread is high in fiber and low in carbs.

Ingredients

  • 2 1/2 cups Almond Flour
  • 2/3 cups Shredded Zucchini with all the water squeezed out
  • 1/2 cup Pumpkin Puree
  • 3 large Eggs
  • 1 tsp Vanilla Extract
  • 2 tsp Pumpkin Pie Spice
  • 2/3 cup Swerve Confectioner’s Sugar Substitute
  • 2 tsp Baking Powder
  • 2 ounces Cream Cheese softened
  • 1/4 cup Pumpkin Seeds

Instructions

  1. Preheat the oven to 350 degrees, and line a loaf pan with parchment paper.
  2. Add all of the ingredients except for the pumpkin seeds to a mixing bowl, and blend until smooth.
  3. Spread the mixture into the loaf pan.
  4. Sprinkle with the pumpkin seeds.
  5. Bake for 30-40 minutes, or until cooked through and browned.
  6. Allow to cool before slicing to serve.

5. Vegan Pumpkin Bread

This vegan pumpkin bread is seriously the best ever! It’s tender and moist and packed with fall flavors. It’s also really easy to make using simple ingredients.

Ingredients

  • 2 cups All Purpose Flour (250g)
  • ½ cup White Granulated Sugar (100g)
  • ½ cup Light Brown Sugar (100g)
  • 3 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Ginger
  • ½ tsp Salt
  • 1 ½ cups Pumpkin Purée (337g) Canned or fresh
  • ¼ cup Canola Oil (60ml) or Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
  • ½ ounce Pumpkin Seeds (14g) Pepitas

Instructions

  1. Preheat the oven to 350°F. Spray a 9×5 inch loaf pan with non-stick spray and line it with parchment paper with overhang on each side.
  2. Sift the flour into a mixing bowl and add the white sugar, brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Mix together.
  3. Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp hot water and letting it sit for a minute to become gloopy.
  4. Add the pumpkin purée, oil, vanilla and flax egg to the dry ingredients and mix in. The batter will be very thick.
  5. Transfer the batter to the prepared loaf pan and smooth down the top. Sprinkle with pumpkin seeds.
  6. Bake for 60 minutes. If it starts browning too much on top, tent with foil after 40 minutes.
  7. Allow to cool in the pan for 5 minutes before lifting out using the parchment paper overhang. Allow to cool completely on a wire rack before slicing.

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