Healthy Pumpkin Zucchini Bread

This Healthy Pumpkin Zucchini Bread Recipe is made with pumpkin, whole wheat pastry flour, and coconut oil, with zero butter or refined sugar. And of course I had to add chocolate chips because pumpkin and chocolate are just too good together!

Pumpkin season meets zucchini bread in this cozy fall favorite! This Healthy Pumpkin Zucchini Bread is soft, fluffy and perfectly spiced with pumpkin pie spice, vanilla and pure maple syrup. Shredded zucchini adds moisture without changing the flavor, while pumpkin puree gives every bite that warm pumpkin flavor we love.

This healthier quick bread is made with whole wheat pastry flour and coconut oil with no butter or refined sugar. And of course I had to add chocolate chips because pumpkin and chocolate are just too good together! Enjoy a slice for breakfast, an afternoon snack or a healthier fall dessert.

Why You’ll Love This

• Perfect for fall – pumpkin, maple syrup, vanilla and pumpkin pie spice give this bread the best warm and cozy fall flavor.
• Made healthier – made with whole wheat pastry flour, shredded zucchini, pumpkin and naturally sweetened with maple syrup.
• Soft and fluffy – the combination of pumpkin and zucchini keeps this bread moist while still giving it a tender, fluffy texture.
• Kid-friendly – the zucchini practically disappears into the bread and chocolate chips make this a fun treat the whole family will love.
• Great for meal prep – make a loaf for easy breakfasts and snacks throughout the week or freeze individual slices for later.

Ingredients You’ll Need

• flours – combining all-purpose flour with whole wheat pastry flour gives you the perfect balance between wholesome and fluffy.
• baking soda + baking powder – a combination of both gives this bread plenty of lift and helps create a soft, fluffy texture.
• pumpkin pie spice – adds all those warm fall flavors. You can use store-bought pumpkin pie spice or make your own.
• salt – enhances all the flavors.
• eggs – give the bread structure and help everything hold together.
• pumpkin puree – make sure to use 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
• zucchini – finely grated zucchini adds moisture and nutrients without adding much flavor. Make sure to squeeze out as much excess water as possible before adding it to the batter.
• maple syrup – naturally sweetens the bread and pairs perfectly with the pumpkin and warm spices.
• milk – two tablespoons add just enough additional moisture to the batter. I typically use almond milk, but any milk will work.
• coconut oil – adds moisture and richness. Melt the coconut oil first and allow it to cool slightly before mixing it into the batter.
• vanilla extract – enhances the warm pumpkin flavor.
• chocolate chips – I like using Lily’s chocolate chips to keep the sugar lower, but regular semi-sweet or dark chocolate chips work great too.

How to Make Pumpkin Zucchini Bread

1. Prep the zucchini. Finely grate your zucchini and measure out 1 cup. Place the zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible.
2. Mix the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, pumpkin pie spice and salt.
3. Mix the wet ingredients. In a separate large bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, milk and vanilla until smooth and combined.
4. Make the batter. Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix. Fold in the squeezed zucchini and chocolate chips.
5. Bake the bread. Pour the batter into a greased or parchment-lined 9×5-inch loaf pan and smooth the top. Sprinkle with a few additional chocolate chips, if desired. Bake at 350°F for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Cool completely. Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. Allow the loaf to cool completely before slicing so the center has time to fully set.

Tips for the Best Pumpkin Zucchini Bread

• Squeeze the zucchini really well – this is probably the most important tip! Zucchini contains a lot of water and too much excess moisture can leave the center of your bread gummy. Measure 1 cup of grated zucchini first, then squeeze it firmly in a clean kitchen towel until very little liquid comes out.
• Don’t overmix the batter – stir just until the flour is incorporated. Overmixing can develop too much gluten and make your bread dense instead of soft and fluffy.
• Use pumpkin puree, not pumpkin pie filling – look for 100% pure pumpkin puree. Pumpkin pie filling already contains sugar and other ingredients.
• Measure the flour correctly – spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour.
• Don’t rely only on how the top looks – pumpkin zucchini bread can look completely baked on the outside before the center is done. A toothpick inserted deep into the center should come out clean or with a few moist crumbs. For even more accuracy, the center should register around 200°F to 205°F on an instant-read thermometer.
• Tent with foil if necessary – if the top is getting too brown before the center has finished baking, loosely cover the loaf with aluminum foil during the last 15 to 20 minutes.
• Let it cool before slicing – I know it’s tempting to cut into warm bread, but the crumb continues to set as it cools. Cutting it too soon can make the center seem gummy or underbaked.

Variations and Substitutions

• Flour – all-purpose flour can be substituted for the whole wheat pastry flour. I don’t recommend almond or coconut flour because they behave very differently in baking.
• Oil – you can swap the melted coconut oil with another neutral oil or melted butter.
• Chocolate chips – use semi-sweet, dark or sugar-free chocolate chips, or leave them out altogether.
• Add some crunch – fold in chopped walnuts or pecans along with or in place of the chocolate chips.
• Add extra flavor – a little ground cinnamon or a pinch of nutmeg works well if you like a stronger spice flavor.

Other Baking Methods

• Muffins – divide the batter evenly between 12 muffin cups lined with liners or sprayed with nonstick cooking spray. Bake at 350°F for about 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
• Mini muffins – divide the batter among 24 mini muffin cups and bake at 350°F for approximately 12 to 16 minutes, checking early since mini muffins bake quickly.
• Mini loaves – divide the batter evenly between three mini loaf pans and bake at 350°F for approximately 30 to 40 minutes, or until the centers are fully baked through.

Frequently Asked Questions

More Pumpkin Recipes

• Gluten-Free Pumpkin Spice Donuts
• The Best Almond Flour Pumpkin Bread
• Fluffy Pumpkin Pancakes
• Pumpkin Spice Mug Cake
• Healthy Pumpkin Spice Smoothie

More Healthy Zucchini Recipes

• Chocolate Chip Zucchini Muffins
• Chocolate Chip Banana Zucchini Muffins
• Chocolate Zucchini Cupcakes
• Lemon Poppyseed Zucchini Bread
• Zucchini Cupcakes with Greek Yogurt Frosting

Hope you all enjoy this Healthy Pumpkin Zucchini Bread and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!