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NEW! Pumpkin Cookbook

Pumpkin Zucchini Bread

(grain free & low in sugar)

This delicious pumpkin zucchini bread is grain free, low in sugar and packed with nutrition! It’s easy to make and tastes delicious!

What do you make when you’re craving pumpkin bread in the summer? This recipe is it! It’s easy to make, grain free, and packs extra vitamins, minerals and fiber from the pumpkin puree and zucchini!

Naturally sweetened with maple syrup and chocolate chips if you choose, this bread is the perfect weekend baking treat!

Zucchini is almost as versatile as pumpkin puree can be and both are a great source of vitamin C and fiber! They give this bread an unbelievable texture for a gluten and grain free baked good!

Pumpkin Nutrition

Pumpkin puree is a hidden gem of nutrition. It’s so affordable and I swear by having a can (or 5!) in my pantry at all time!

1 cup of pumpkin puree (not pumpkin pie filling!) contains:

Calories: 49
Fat:
 0.2 grams

Protein: 2 grams

Carbs: 12 grams

Fiber: 3 grams

Vitamin A: 245% of the Reference Daily Intake (RDI)

Vitamin C: 19% of the RDI

Potassium: 16% of the RDI

Copper: 11% of the RDI

Manganese: 11% of the RDI

Vitamin B2: 11% of the RDI

Vitamin E: 10% of the RDI

Iron: 8% of the RDI

Pumpkin puree also contains small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.

This recipe is the perfect pumpkin bread for summer! Zucchini is in season in the summer months and is one of my favorite vegetables along with pumpkin (although both are technically a fruit because their plants have flowers!).

If you like this pumpkin bread recipe then I am sure you will love this recipe for healthy pumpkin banana pancakes and these 83 RD approved pumpkin recipes — they are great anytime of year!

Is zucchini bursting out of your garden? Be sure to check out these this recipe for zoodle stuffed peppers and this fan favorite for zucchini quinoa lasagna!

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amazing pumpkin zucchini bread

Pumpkin Zucchini Bread

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf
  • Category: dessert
  • Method: bake

Description

This bread is like a little slice of heaven. Extra moist, low in sugar and packed with vitamins, minerals and fiber from pumpkin puree and zucchini! 


Ingredients

2 cups almond flour (does not have to be blanched) 

1 cup shredded zucchini, with excess moisture squeezed off using paper towel 

3/4 cup pumpkin puree 

1/4 cup maple syrup 

1 egg, lightly whisked

2 tsp. baking powder

1 tsp. baking soda

2 tsp. pumpkin pie spice

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. sea salt

1 cup semi-sweet chocolate chips (optional) **

 


Instructions

1. Preheat oven to 350 degrees F. Coat a 9X5 loaf pan with coconut oil or cooking spray. 

2. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.

3. In a separate bowl, whisk together egg, maple syrup, pumpkin puree & zucchini until combined.

4. Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.

5. Pour pumpkin zucchini pumpkin mixture into a prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.


Notes

** other delicious mix-ins includes: dark chocolate chips, pecans, or unsweetened coconut flakes.

XOXO

MAGGIE

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"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."

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2016-05-03T18:24:44+00:00

Carly

"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."
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