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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 goodness of pumpkin and zucchini!

I call this pumpkin zucchini bread “summertime” pumpkin bread because in season zucchini gives it a summertime twist! It’s the perfect bread to bake up with zucchini you might be growing in your garden, especially if you’re a pumpkin lover like me and are always looking for an excuse to whip out your can of pumpkin!

This whole wheat zucchini bread recipe is made with whole wheat 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 synthesis in our skin.

healthy pumpkin zucchini bread

If you follow me on Instagram, then you know pumpkin is a year round thing for me, and I wouldn’t have it any other way! This is definitely one of my favorite pumpkin bread recipes ever and I make it no matter the time of year!

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
  • nutmeg
  • baking soda
  • salt

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, so white flour

I especially like that whole wheat flour contains more fiber when compared to white flour. Many of us do not 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 make with simple ingredients!
  • there’s chocolate chips in every bite!
  • you can feel good knowing you’re getting extra nutrition from pumpkin and zucchini!
whole-wheat pumpkin zucchini bread

Pumpkin Zucchini Bread

Maggie Michalczyk, RDN
The best pumpkin zucchini bread ever! Made with simple ingredients, sweetened naturally with honey and extra moist and fluffy!
Prep Time 8 hrs 8 mins
Cook Time 8 hrs 8 mins
Servings 10 -12 slices


  • 1/2 cup melted coconut oil or unsalted butter softened
  • 1/3 cup honey
  • 1 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
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 1/2 cup semisweet chocolate chips I love using this brand


  • First, preheat the oven to 350 and grease a loaf pan with non-stick cooking spray or coconut oil.
  • 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.
  • Sprinkle the flour, baking soda, pumpkin pie spice, nutmeg and salt evenly over the surface, and then stir to combine.
  • Lastly, fold in the chocolate chips, and save some for decorating the top of the bread.
  • Scrape the zucchini bread batter into the loaf pan and sprinkle the remaining 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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