This pumpkin zucchini bread is moist and delicious and features the best veggies for baking with!
It’s September, so it’s okay to start posting pumpkin recipes right?
We can officially do that without rushing the seasons I hope. Truth be told, we did start into the pumpkin early because we made this pumpkin zucchini bread a number of weeks ago!
Last year our garden was overflowing with zucchinis and ever since I’ve been searching for yummy ways to use up our garden bounty. My family loves the sweets and cupcakes, muffins and loafs of any kind get them excited so I wanted to try this healthier bread to see if they would still think it was awesome and guess what guys, they did! The boys were none the wiser and gobbled it up!
You can make with or without the chocolate chips of course, but my crew really loved them in!
Healthy Pumpkin Zucchini Bread
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 tsp pumpkin pie spice
- 3/4 cup canned pumpkin puree
- 1 cup shredded zucchini, squeezed of excess moisture
- 1/3 cup honey (or pure maple syrup)
- 1 tablespoon olive or coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips (optional)
Directions
Preheat oven to 350 degrees F.
Grease a 9 inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, pumpkin pie spice.
In a separate large bowl combine pumpkin, drained zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in milk.
Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips if you are using them and save a few to sprinkle on top.
Pour mixture into prepared pan and bake for 50-60 minutes or until toothpick comes out clean.
Cool on a wire rack for 10-15 minutes, remove bread from pan and transfer to wire rack to finish cooling.
Healthy Pumpkin Zucchini Bread
Moist and delicious Pumpkin Zucchini Bread recipe that's perfect for fall. Chocolate chips add a nice touch of sweetness but are entirely optional if you want to leave them out.
Ingredients
- 1 1/2 cups whole wheat flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 tsp pumpkin pie spice
- 3/4 cup canned pumpkin puree
- 1 cup shredded zucchini, squeezed of excess moisture
- 1/3 cup honey (or pure maple syrup
- 1 tablespoon olive or coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9 inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, pumpkin pie spice.
- In a separate large bowl combine pumpkin, drained zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in milk.
- Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips, saving a few to sprinkle on top.
- Pour mixture into prepared pan and bake for 50-60 minutes or until toothpick comes out clean.
- Cool on a wire rack for 10-15 minutes, remove bread from pan and transfer to wire rack to finish cooling.
So are you ready for everything pumpkin now that it’s September? I love to bake with it, so besides this pumpkin zucchini loaf, we’ve already been digging into pumpkin waffles and pumpkin donuts too! Can’t stop, won’t stop!
Make some Pumpkin Zucchini Bread and dig in!
Love baking with pumpkin and zucchini? Give these recipes a try
If this doesn’t scream fall – I don’t know what does 🙂 It sounds delicious!
Bet it’s delicious,I can’t wait for pumpkin season!
I love being able to sneak healthy ingredients into yummy baked goods 🙂 This sounds perfect for fall!
me too! Love baking with veggies!
I love using healthy ingredient in my baking! We love fall recipes! Thank you for sharing.
I’ll have to try this!
I actually never tried the combination of zucchini and pumpkin before but i do love pumpkin everything and would totally give this a try! would go perfect with my coffee 🙂
yes it would!
Looks yummy and healthy too; so just might try this!
This looks so good! We have an enormous zucchini sitting in the kitchen just waiting to be made into a yummy bread! Thanks for the recipe!
oh I just love those huge zucchinis! Our garden was just overflowing with them last year!
Getting pumpkins on the weekend,so will be trying this recipe next week !
Great recipe, love the fact this contains no sugar!