Transition from Summer to Fall with this healthy and delicious Gluten-Free Pumpkin Zucchini Bread! This easy quick bread recipe is vegan, allergy-free, sugar-free, and gives you a dose of veggies! Not too sweet, super moist, and lightly spiced for ultimate cozy vibes! Perfect for a quick breakfast or afternoon snack with tea or coffee.
You know that awkward period between summer and fall? Between winter and spring? You’re not sure how to dress, what produce to buy at the grocery, of really what to do with your life? We’re in that seasonal transition stage right now. It can feel like hot summer one day and frigid “crisp” autumn the next. You probably have a load of late summer zucchini to use up, but you’re also itching for all the pumpkin goodies you can get your hands on. Here’s the solution I came up with…Pumpkin Zucchini Bread!
How to make Pumpkin Zucchini Bread
Let’s keep things easy and to the point. If you’ve been a reader of Strength and Sunshine for any sort of time, you know how much I LOVE easy quick bread recipes! They can be crazy or simple, healthy or indulgent. This allergy-free quick bread leans toward the simple and healthy side. Here’s what you need:
Ingredients for gluten-free pumpkin zucchini bread:
- Brown Rice Flour
- Gluten-Free All-Purpose Flour
- Baking Powder
- ZUCCHINI
- PUMPKIN
- Flax Egg
- Non-Dairy Milk
- Sweetener
- Vanilla Extract
- Cinnamon, Ginger, Allspice
Mix all the yummy ingredients together, pour the batter into a loaf pan, and bake! Then, try to tame yourself and allow it to cool off before slicing it up and digging in! It’s a perfect fusion of cozy autumn aromas and flavors with a little kick of summer thrown in!
Healthy breakfast or afternoon snack
Pumpkin and zucchini are squashes (a subset of vegetables) and that means, this gluten-free quick bread is an easy way to pack in a dose of vegetables (the picky-eaters will never know!) I know how many of you are looking for ways to sneak in as many veggies as possible, and while I don’t think we ever need to be “sneaky” with veggies, we can always find fun and delicious ways to serve them! If you’re worried about the zucchini getting objects, don’t be! You can’t even taste it!
This bread makes a perfect slightly sweet breakfast option when you need something fast. It also works for an after-school snack or quick bite to hold you over before dinner. Pair it with a healthy spread and you can up the protein and healthy fat content!
Topping and spread suggestions:
- Seed or Nut Butters
- Vegan Cream Cheeses
- Vegan Butter Spreads
- Chia Jams
Super moist without the oil
The benefit of using pumpkin puree in any baked good is that pumpkin can replace the typical oil you’d find in baked goods and the egg! Acting as moisture and binder in this vegan pumpkin zucchini bread (third bonus is that it’s delicious!). However, when it comes to zucchini in baked goods you need to SQUEEZE the grated zucchini enough that it doesn’t release all this excess water into the baked good. We want a moist quick bread, not a soggy sad mess.
How to grate zucchini for bread:
- Cut the stem off your zucchini.
- Using a hand/cheese grater, grate more than the specified amount (in our case it will be 1/2 cup, packed).
- Take the grated zucchini, wrap it in a cheesecloth, paper towels, or thin dishtowel, and SQUEEZE as much water out of the zucchini as you can.
- Then measure out the grated zucchini, once the water has been squeezed out and add it to the recipe.
Storing and freezing options
To store this gluten-free pumpkin zucchini bread after baking, allow it to cool completely on a wire rack and then store in an airtight container at room temperature for up to 4 days for best quality. You can store it in the fridge for about a week.
To freeze the bread, slice individual slices (this recipe makes 8 standard thick slices), wrap each in plastic wrap or wax paper, and freeze in a Ziplock or freezer bag. This allows you to take out the number of slices you want when you want.
Reheating the bread
This bread can be eaten cold, room temperature, or warmed! Super yummy on a cool early fall morning with a melting smear of sunflower seed butter (if you ask me!) If the bread has not been frozen, you can zap it in the microwave for a few seconds or pop it in the toaster oven to warm and crisp it up to your liking. If the slice if frozen, allow it to defrost in the fridge or heat it up for a longer amount of time. I suggest wrapping it in a paper towel if you microwave it!
Gluten-Free Pumpkin Zucchini Bread
Gluten-Free Pumpkin Zucchini Bread (Vegan, Allergy-Free)
Transition from Summer to Fall with this healthy and delicious Gluten-Free Pumpkin Zucchini Bread! This easy quick bread recipe is vegan, allergy-free, sugar-free, and gives you a dose of veggies! Not too sweet, super moist, and lightly spiced for ultimate cozy vibes! Perfect for a quick breakfast or afternoon snack with tea or coffee.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1 8x4 Loaf 1x
- Category: Bread, Breakfast, Snack
- Method: Bake
- Cuisine: American
Ingredients
- 1 Cup Brown Rice Flour
- 1 Cup Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Cup Pure Pumpkin Puree
- 1/2 Cup Packed of Grated Zucchini
- 1/2 Cup Granulated Erythritol (or preferred granulated sweetener)
- 1 Prepared Flax Egg (1 TB Milled Flax Seed + 2 TB Water)
- 6 TB Unsweetened Non-Dairy Milk
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Ground Allspice
Instructions
- Preheat the oven to 375°F.
- Mix together the flax egg and set it aside to gel while you prep the rest of the batter.
- In a large mixing bowl, combine the flours and baking powder together and whisk.
- Add the pumpkin, grated (and squeezed!) zucchini, flax egg, milk, sweetener, vanilla, and spices.
- Mix everything together until a uniform, thick, wet batter is formed.
- Pour the batter into a greased 8×4 standard loaf pan and smooth out the top.
- Bake the loaf in the preheated oven for 30-35 minutes (until a toothpick comes out clean).
- Remove the loaf from the oven, let it cool slightly, before turning the loaf out and allowing it to completly cool on a wire rack before storing.
Notes
*You can increase the baking powder to 2 tsp if you want a bit more of a dommed loaf.
Nutrition
- Serving Size: 1 Slice
Keywords: easy, healthy, homemade bread, quick bread, pumpkin, pumpkin bread, zucchini, zucchini bread, gluten-free bread, vegan bread, gluten-free, vegan, vegetarian, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, coconut-free, sesame-free, sugar-free, kid-friendly
Soft, moist, so delicious; just like cake, with healthy benefits! An easy healthy quick bread the entire family will love while they’re trying to adjust to a new season! Gluten-free, vegan, allergy-free goodness all baked up into one delicious seasonal loaf of pumpkin zucchini bread!
More quick bread recipes:
- Apple Pie Quick Bread
- Blood Orange Quick Bread
- Zucchini Bread with Maple Oat Crumble
- Tahini Chocolate Chip Pumpkin Bread
- Grain-Free Butternut Squash Bread
So tell me:
+ What’s your favorite thing to bake during this “transition” time?
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Miz Helen says
Just in time for fall, Your Gluten Free Pumpkin Zucchini Bread will be fantastic! Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back to see us soon!
Miz Helen
★★★★★
Melissa says
Do you have to use brown rice flour or can you use all gluten free flour?
Rebecca @ Strength and Sunshine says
You can do that if need be.
Jessica Adams says
Wait, we are supposed to drain the water off the zucchini when making bread? No wonder my bread always is so watery! Oops! Thanks for sharing! I would have never thought of putting zucchini and pumpkin together! Now my bread won’t be so watery! Thanks!
★★★★★
Rebecca @ Strength and Sunshine says
Enjoy better quick breads from now one!
Toni says
I’m definitely making this again and again!
★★★★★
Rebecca @ Strength and Sunshine says
I bet you are, Toni.
shan says
Sounds amazing! Can you believe that I’ve never bought a zucchini at the store in my life?
Rebecca @ Strength and Sunshine says
Are you saying you grow them instead?
Jordan | Mindful Mama Health says
This sounds right up my alley! I love anything pumpkin, but I especially love that this is a healthy recipe without refined sugar. I will definitely be trying this! Thanks!
Rebecca @ Strength and Sunshine says
Awesome! Glad it caught your eye!
aisasami says
I have to try this because zuccini and pumpkin is an interesting mix!
Rebecca @ Strength and Sunshine says
Well, zucchini is tasteless, haha.
Dorothy Reinhold says
I am always pumped when I find gluten free recipes that look amazing. This is the perfect fall treat!
Rebecca @ Strength and Sunshine says
Teases the Fall and keeps you in summer!
Angela says
This sounds amazing! All the flavors of fall in one recipe…YUM!!!
Rebecca @ Strength and Sunshine says
(and summer)
Cindy says
Yum! I love zucchini bread AND pumpkin bread. Can’t wait to try them combined! Always love your recipes.
Rebecca @ Strength and Sunshine says
Had to be done.
Grace says
I’ve never tried zucchini bread so this is definitely new to me. It looks so delicious. Will have to try it one day!
Rebecca @ Strength and Sunshine says
A mash-up of the best!
Christa says
I am so ready for fall and this is the perfect recipe to get me started! I love baking with zucchini.
Rebecca @ Strength and Sunshine says
Baby steps 😉
Mistle says
I love pumpkin bread! This recipe sounds really yummy!! I may have to try making it soon. Thanks for sharing!
Rebecca @ Strength and Sunshine says
Before zucchini season ends!
Sam says
This sounds delicious. I think I may try it this weekend.
Rebecca @ Strength and Sunshine says
You’ll be glad you did.
Zoe Bell says
These sound great for breakfast, especially as a grab and go before the school run!
Rebecca @ Strength and Sunshine says
Pre-slice it and have it ready, sure!
Indya | The Small Adventurer says
Pumpkin is EVERYWHERE during this time of year and I am very intrigued! Whilst it isn’t fall where I live, I still genuinely love pumpkin in soups and roast dinners, so I should really give these alternative recipes using pumpkin a try to see what all the fuss is about! They must be doing something right because everyone seems to be putting pumpkin in EVERYTHING!
Rebecca @ Strength and Sunshine says
In American, pumpkin season starts early and ends late.
Liren Baker says
Two of my favorite quickbreads in one loaf! Yum!
Rebecca @ Strength and Sunshine says
Same!
Shayla Marie says
Love zucchini bread, I don’t think I’ve ever had pumpkin bread, this looks so moist and wonderful!
Rebecca @ Strength and Sunshine says
You’ve been missing out!
Rachel says
This is perfection. I am recently gluten free and it is so refreshing to see a good recipe.
Rebecca @ Strength and Sunshine says
Have you already tried this bread then?
Shani | Sunshine & Munchkins says
Zucchini and pumpkin make quick breads so moist! This is a great summer to fall transition recipe.
Rebecca @ Strength and Sunshine says
Perfect for our gluten-free vegan baked goods!
Katie says
This recipe looks delicious- I love everything pumpkin in the fall!
Rebecca @ Strength and Sunshine says
Who doesn’t!?
NunziaDreams says
This looks so yummy and of course, perfect for fall!! Thanks so much for sharing this recipe!! I’m thinking of throwing a Halloween party this year so I’ll definitely make this as a treat!! x
Rebecca @ Strength and Sunshine says
Healthy off-set for the candy!
Valentina says
that pumpkin zucchini bread looks so delicious! I love trying out new healthy recipes so I will definitely have to try to make this bread 😊
Rebecca @ Strength and Sunshine says
Glad to hear it; enjoy!
Caroline says
Love sneaking veggies into things! This sound super yum.
Rebecca @ Strength and Sunshine says
Mash-up of the healthiest quick brad classics!
Robin Daumit says
Great Autumn recipe! I love that you use brown rice flour and flax seeds in this already very healthy and delicious recipe!
★★★★★
Rebecca @ Strength and Sunshine says
A great breakfast!