Zucchini Pumpkin Bread

Zucchini Pumpkin Bread

Recipe RedoDessertGluten FreeHolidayBreadLow Carb
Star Rating
Total Time

1.5 hours


-1 cup canned pumpkin
-1/4 cup unsweetened applesauce
-1/4 cup coconut oil
-3/4 cup honey or maple syrup (can adjust this to level of desired sweetness)
-2 teaspoons vanilla extract
-1 cup grated zucchini
-1 1/2 cups almond flour or 3/4c of coconut flour
-1 teaspoon cinnamon
-1/4 teaspoon allspice
-3/4 teaspoon baking soda
-3/4 teaspoon salt
-1/2 cup chopped walnuts or pumpkin seeds (optional)
1/2 raisins (optional)


-Preheat oven to 350 F. Lightly grease an 8×4 metal bread pan.
-In a mixing bowl, add the pumpkin, applesauce, oil, honey, and vanilla and use a strong fork to mix well. Mix in the grated zucchini.
-Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.
-Transfer batter to the prepared pan and bake for 50 to 55 minutes. Test for doneness with a toothpick or knife. If it needs more time, turn heat down to 325 F and bake an additional 10 to 15 minutes.
-Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve!