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amazing pumpkin zucchini bread

Gluten-Free Pumpkin Zucchini Bread

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

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

Scale
  • 2 cups almond flour (does not have to be blanched) 
  • 1/4 cup tapioca flour
  • 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 (I absolutely love these from this brand!)  

 


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 the flours, 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.