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.




  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.


*You can increase the baking powder to 2 tsp if you want a bit more of a dommed loaf.

**This loaf makes 8 slices.


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