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

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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.

sliced loaf of gluten-free pumpkin zucchini bread with image text

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!

loaf of uncut gluten-free pumpkin zucchini bread on a wire rack

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!

white plate with three slices of gluten-free pumpkin zucchini bread

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

hand grabbing a slice of gluten-free pumpkin zucchini bread

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:

  1. Cut the stem off your zucchini.
  2. Using a hand/cheese grater, grate more than the specified amount (in our case it will be 1/2 cup, packed).
  3. 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.
  4. Then measure out the grated zucchini, once the water has been squeezed out and add it to the recipe.

close-up of half eaten gluten-free pumpkin zucchini bread

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

side of sliced gluten-free pumpkin zucchini bread loaf

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

white plate with three slices of gluten-free pumpkin zucchini bread

★★★★★

5 from 4 reviews

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.

  • Author: Rebecca @ Strength and Sunshine
  • 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
Scale

Ingredients

Instructions

  1. Preheat the oven to 375°F.
  2. Mix together the flax egg and set it aside to gel while you prep the rest of the batter.
  3. In a large mixing bowl, combine the flours and baking powder together and whisk.
  4. Add the pumpkin, grated (and squeezed!) zucchini, flax egg, milk, sweetener, vanilla, and spices.
  5. Mix everything together until a uniform, thick, wet batter is formed.
  6. Pour the batter into a greased 8×4 standard loaf pan and smooth out the top.
  7. Bake the loaf in the preheated oven for 30-35 minutes (until a toothpick comes out clean).
  8. 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.

**This loaf makes 8 slices.

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, oil-free, kid-friendly

Recipe Card powered by

collage image of gluten-free pumpkin zucchini bread

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:

So tell me:

+ What’s your favorite thing to bake during this “transition” time?

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Comments

  4. 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!

    ★★★★★

    Reply

  7. 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!

    Reply

  17. 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!

    Reply

  23. 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

    Reply

  24. 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 😊

    Reply

  26. 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!

    ★★★★★

    Reply

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rebecca

Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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