Pumpkin Zucchini Bread
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Pumpkin Zucchini Bread

Submitted by: Coach Taryn

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Servings: 10

A delicious combination of two of my favorite types of bread - pumpkin and zucchini!


    1/3 c. honey, raw

    1 1/2 c. oat flour

    1 tsp. baking soda

    1/4 tsp. sea salt

    2 tsp. cinnamon

    1 tsp. pumpkin pie spice

    3/4 c. pumpkin puree, canned

    1 tbsp. coconut oil

    1 egg

    1 tsp. vanilla extract

    1/2 c. almond milk

    1 c. zucchini

    1/2 c. chocolate chips


Preheat oven to 350ºF. Grease a loaf pan.

Combine flour, baking soda, sea salt, cinnamon, and pumpkin pie spice in a bowl.

In a separate bowl, combine pumpkin, honey, coconut oil, egg, vanilla, and almond milk; whisk to combine.

Add dry ingredients to wet ingredients, and whisk until just combined. Shred zucchini and squeeze out any extra moisture. The stir it into the batter (I prefer not to use a whisk here because the zucchini gets stuck in the whisk - a spoon or spatula works well). Fold in chocolate chips (save a few to sprinkle on top).

Pour batter into greased loaf pan, spreading it out evenly. Sprinkle remaining chocolate chips on top. Bake for 45-50 minutes, until a knife or toothpick inserted in the center comes out clean. Let cool for about 10 minutes before slicing.