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
Scale
- 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 8x4 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.
**This loaf makes 8 slices.
Nutrition
- Serving Size: 1 Slice