Healthy Pumpkin Zucchini Bread

5 from 5 votes

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Keyword: healthy fall baking, Healthy Pumpkin Bread, Healthy Pumpkin Zucchini Bread, Healthy Zucchini Bread, pumpkin bread with zucchini, pumpkin quick bread, pumpkin zucchini bread, pumpkin zucchini bread recipe, zucchini pumpkin bread

Servings:

Ingredients

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
1/2 tsp baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs
3/4 cup 100% pure pumpkin not pumpkin pie filling
1 cup grated zucchini very well squeezed dry
1/2 cup maple syrup
3 tablespoons coconut oil melted and cooled
2 Tbsp milk
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips I used Lily’s chocolate chips

Instructions

Preheat oven. Preheat oven to 350°F and lightly grease a 9×5-inch loaf pan or line with parchment paper.
Prep the zucchini. Finely grate the zucchini and measure out 1 cup. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible. Set aside.
Mix 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. Set aside.
Mix wet ingredients. In a separate large bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, milk and vanilla until smooth and well combined.
Combine. Add the dry ingredients to the wet ingredients and gently stir until just combined, being careful not to overmix. Fold in the squeezed zucchini and chocolate chips.
Bake. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips, if desired. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil during the last 15 to 20 minutes.
Cool. Let the bread cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely before slicing. This allows the center of the bread to fully set and prevents a gummy texture.

Notes

To Store: Let the pumpkin zucchini bread cool completely before storing. Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

To Freeze: Wrap the entire loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Nutrition