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Pumpkin Recipes

Best Healthy Pumpkin Zucchini Bread

Best healthy pumpkin zucchini bread made with simple ingredients, sweetened naturally with honey and packed with the veggie goodness of pumpkin and zucchini!

I call this pumpkin zucchini bread “summertime” pumpkin bread because summertime zucchini gives it a summer twist! It’s the perfect bread to bake up with all of that zucchini you might be growing in your garden, especially if you’re starting to get that itch for something pumpkin in August.

This whole-wheat zucchini bread recipe is made with whole wheat pastry flour, sweetened naturally with honey and has an incredible taste and texture. Two veggies, pumpkin and zucchini, that are technically fruits, give this bread lots of nutrition in every bite and an amazing taste and texture — the chocolate chips don’t hurt either!

I love adding both pumpkin and zucchini to baked goods to up their nutritional content. Both pumpkin and zucchini are a good source of vitamin C, a powerful antioxidant needed for the immune system and collagen production.

healthy pumpkin zucchini bread

If you follow me on Instagram, then you know pumpkin is a year round thing for me. I always have a can of pumpkin in my pantry to use in various recipes — it’s amazing how many different ways you can use it, plus it’s truly a superfood that’s packed with lots of vitamins and minerals.

I could eat pumpkin bread anytime, anywhere which is probably why I like making so many different variations of it is so fun for me. Sneaking vegetables into baked goods has never been this fun!

And if you’re looking for a pumpkin zucchini bread recipe that is gluten and dairy free, I’ve got you covered too! This pumpkin zucchini bread recipe is just as delicious and made gluten and dairy free.

pumpkin zucchini bread with chocolate chips

Ingredients For Pumpkin Zucchini Bread


  • pumpkin puree
  • zucchini
  • whole-wheat pastry flour or whole-wheat flour
  • honey
  • butter or coconut oil
  • eggs
  • vanilla extract
  • pumpkin pie spice
  • baking soda
  • baking powder
  • salt
  • chocolate chips

utensils/ equipment

adding zucchini to pumpkin bread batter

Wheat Nutritional Value

I’m a fan of using whole-wheat pastry flour or whole-wheat flour instead of all purpose when baking because of it’s nutritional value.

Whole wheat contains B vitamins, fiber, folate, and more iron, calcium and protein. These nutrients are lost in the processing of white flour.

I especially like that whole wheat flour contains more fiber when compared to white flour. Many of us don’t get enough fiber on a daily basis, and while fruits, veggies and other whole grains are the best sources of fiber, using whole wheat flour in baked goods like this one is a small way to get a little more fiber too!

Difference Between Whole Grains and Refined Grains

The difference between whole grains and refined grains is whole grains like whole-wheat flour contain more nutrition that refined grains.

Refined grains loose a lot of their nutritional value during processing, and if we’re getting technical, do not have the bran and germ (where most of the nutrition is) and are only left with their endosperm.

Whole grains contain the bran, germ and endosperm — the same ones that were present when that grain was growing in the fields.

It’s important to note that whole wheat is one kind of whole grain, so all whole wheat is whole grain, but not all whole grains are whole wheat.

What Makes Healthy Pumpkin Zucchini Bread So Good

  • it’s super moist and fluffy!
  • it’s sweetened with 100% pure and unprocessed honey
  • it’s made with simple ingredients!
  • there’s chocolate chips in every bite!
  • you can feel good knowing you’re getting extra nutrition from pumpkin and zucchini in every bite!
whole-wheat pumpkin zucchini bread

Pumpkin Zucchini Bread

Maggie Michalczyk, RDN
Simply the best pumpkin zucchini bread ever. Made with simple ingredients, sweetened naturally and extra moist and fluffy — sneaking veggies into baked goods has never been this fun!
Prep Time 12 mins
Cook Time 45 mins
Servings 10 -12 slices


  • 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


  • Preheat the oven to 350 and grease a loaf pan with non-stick cooking spray or line with parchment paper.
  • 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. (I do recommend using a mixer, however mixing together with a wooden spoon would also work) 
  • Next, add the eggs and beat just until combined.
  • 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.
  • Add the grated zucchini to the wet ingredients, and use a wooden spoon stir to combine.
  • 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.
  • Lastly, fold in the chocolate chips.
  • Scrape the zucchini bread batter into the loaf pan and sprinkle extra chocolate chips on top.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with only moist crumb clinging to it.
  • Let the bread cool in the pan, and then slice to serve.
  • Store bread on the counter for a day and then move to the fridge covered for maximum freshness. I like heating up a slice in the microwave for a few seconds when I'm ready to enjoy!


* when measuring flour, especially for a bread recipe, spoon the flour from the bag into the measuring cup rather than using the measuring cup to scoop up the flour. That can be giving you way too much flour by accident!
Keyword pumpkin zucchini bread; pumpkin zucchini bread with chocolate chips; whole-wheat pumpkin zucchini bread

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sliced zucchini bread with chocolate chips
Pumpkin Bread

Gluten- Free Pumpkin Zucchini Bread

(gluten free, 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!

Pumpkin and zucchini come together to make the perfect loaf! This bread recipe is 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, this bread is the perfect weekend baking treat! I like to make it in early August when I’m starting to crave all things pumpkin and zucchini is in season and everywhere!

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
 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.

Ingredients needed for this bread recipe

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!).

More Pumpkin & Zucchini Recipes

If you like this pumpkin bread recipe then I am sure you will love:

Fan of zucchini? Be sure to check out these recipes:

amazing pumpkin zucchini bread

Gluten-Free Pumpkin Zucchini Bread

Maggie Michalczyk, RDN
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! 
Prep Time 10 mins
Cook Time 45 mins
Servings 1 loaf


  • 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!


  • 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.

This recipe analysis excludes chocolate chips.



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