Gluten-Free Pumpkin Zucchini Bread (Vegan, Allergy-Free)

Published: Sep 9, 2019 · Modified: Oct 7, 2019 by Rebecca Pytell · This post may contain affiliate links.

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 ½ 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!

More Gluten-Free Quick Breads: