Close-up of sliced gluten free pumpkin zucchini bread showing moist crumb and chocolate chips

Alright, we’re baking something cozy and wholesome today—Gluten Free Pumpkin Zucchini Bread that’s so good, it might just make you wish fall was year-round. This bread is ultra-moist, warmly spiced, and packed with veggies (yep, two kinds!). Whether you’re gluten-free or just love a healthier baked good, this loaf is about to be your new favorite. Perfect for breakfast, snack time, or late-night nibbling with a cup of tea. 🍵

I actually came up with this recipe one fall when I had leftover canned pumpkin and two zucchinis staring at me from the crisper drawer. Instead of making the usual muffins or roasted veggies, I thought—why not mash these into one cozy loaf? After a few tweaks (and a few loaves that were more “meh” than magic), this version stuck. It’s soft, not-too-sweet, and basically screams comfort food.

Why You’ll Love This Recipe

Healthy Pumpkin Zucchini Bread – Packed with fiber and nutrients from pumpkin and zucchini.
Easy Gluten-Free Quick Bread – No complicated steps or ingredients. Just mix, bake, and done!
Moist and Delicious – Thanks to the shredded zucchini and pumpkin puree.
Dairy-Free Option – Easily adaptable to dairy-free diets.
Perfect for Freezing – Bake now, enjoy later!

Pumpkin Puree Nutrition (per 100g)

Just 100g of pumpkin purée contains only 38 calories, 3g of fiber, and over 150% of your daily vitamin A needs!

Calories: 38 kcal
Total Fat: 0.4 g
- Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Total Carbohydrates: 10 g
- Dietary Fiber: 3 g
- Sugars: 4 g
Protein: 1 g
Vitamin A: 1520 mcg (169% DV)
Vitamin C: 17 mg (19% DV)
Calcium: 20 mg (2% DV)
Iron: 0.6 mg (3% DV)

Pumpkin purée isn’t just for flavor—it’s also low in calories and packed with nutrients like fiber and beta-carotene. According to the USDA, 100g of canned pumpkin contains only 38 calories and delivers over 150% of your daily vitamin A needs.

Ingredients

Dry Ingredients:

180g gluten-free all-purpose flour blend (with xanthan gum if your mix doesn’t already include it)
100g almond flour (adds extra moisture and a tender crumb)
150g coconut sugar (or brown sugar for a slightly richer taste)
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Flatlay of ingredients for gluten free pumpkin zucchini bread including zucchini, pumpkin puree, egg, chocolate chips, and flour

Wet Ingredients:

2 large eggs (room temperature helps with better mixing)
120g canned pumpkin puree (not pumpkin pie filling—just pure pumpkin!)
100g shredded zucchini (squeeze out excess water with a towel before using)
60ml olive oil (or melted coconut oil)
1 tsp vanilla extract
60ml maple syrup (adds natural sweetness and warmth)

Optional Add-Ins:

80g chopped walnuts or pecans (adds crunch)
60g dark chocolate chips (for a sweet touch)

How to Make Gluten Free Pumpkin Zucchini Bread

Step 1 – Prep the zucchini
Grab that zucchini and shred it using a grater. Once shredded, place it in a clean kitchen towel and squeeze out as much moisture as you can—this step keeps your bread from being soggy.

Freshly shredded zucchini in cheesecloth over a grater, ready for baking

Step 2 – Mix the dry ingredients
In a large mixing bowl, whisk together your gluten-free flour, almond flour, coconut sugar, baking soda, baking powder, spices, and salt. Get everything evenly distributed before adding anything wet.

Step 3 – Combine the wet ingredients
In another bowl, beat the eggs, then stir in the pumpkin puree, maple syrup, olive oil, and vanilla. Add the shredded, squeezed-dry zucchini and mix until smooth.

Step 4 – Bring it all together
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Don’t overmix—gluten-free batter doesn’t like that! Fold in any nuts or chocolate chips if you’re using them.

Step 5 – Bake to perfection
Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Bake at 175°C (350°F) for 50–60 minutes, or until a toothpick comes out clean from the center.

Unbaked pumpkin zucchini bread batter in parchment-lined loaf pan

Step 6 – Cool & slice
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. (Resist the urge to slice while hot—it’ll crumble!)

Freshly baked gluten free pumpkin zucchini bread topped with chocolate chips on parchment paper

Expert Tips & Variations

Want a lower sugar version? Swap coconut sugar for a monk fruit blend or reduce the maple syrup by half.
Add-ins: Mix in shredded carrot or even mashed banana for a flavor twist.
Dairy-Free? No problem. Just make sure your chocolate chips (if using) are dairy-free and stick to coconut or olive oil.

Pumpkin Zucchini Bread Tips

Always squeeze out zucchini moisture—it’s the key to a non-soggy loaf.
Don’t skip the almond flour; it makes the texture moist and soft.
Let the bread fully cool before slicing for clean cuts.

Zucchini is a secret weapon in this recipe. It adds incredible moisture and subtle flavor, while also boosting the nutrition profile. Healthline explains that zucchini is high in antioxidants, fiber, and vitamin C—making it perfect for sneaking into your baking.

Pumpkin Zucchini Bread Don’ts

Don’t use pumpkin pie filling—it’s already spiced and sweetened.
Don’t skip the parchment paper or greasing the pan.
Don’t overbake—it’ll dry out. Start checking at 50 mins.

What to Serve With It

Greek yogurt and honey – Adds protein and creamy contrast.
Warm chai or spiced tea – Perfect cozy pairing.
Nut butter drizzle – Almond or cashew butter makes a dreamy topping.

Storage & Reheating

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap in plastic and freeze slices or whole loaf for up to 2 months.
Reheat: Toast slices lightly or microwave for 15–20 seconds to bring back the softness.

Common Questions (FAQ Section)

❓ Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree it until smooth. Make sure it’s not too watery.

❓ Is this bread sweet enough for dessert?
It’s lightly sweet. If you want more dessert-vibes, add chocolate chips or a glaze on top!

❓ Can I make it vegan?
Totally. Swap eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and ensure all other ingredients are plant-based.

If you’re new to gluten-free baking, don’t worry—this recipe uses a gluten-free flour blend that’s easy to work with. You can read more about what a gluten-free diet includes from the Celiac Disease Foundation.

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