Pumpkin Zucchini Bread (Gluten-Free)
Craving something cozy, spiced, and satisfying this fall? This gluten-free pumpkin zucchini bread is a game-changer for those seeking healthy pumpkin recipes that use simple ingredients like pumpkin puree, teff flour, and autumnal spices. Perfect for pumpkin lovers who want a fluffy pumpkin bread without the gluten!
Moist Autumn Pumpkin Zucchini Bread
When the fall season hits, I instantly go into full-on pumpkin mode. You know the drill: pumpkin spice lattes, pumpkin butter, pumpkin pie, pumpkin muffins, pumpkin ice cream, and of course, pumpkin bread. However, over the years, as I’ve become more focused on whole-food nutrition and gluten-free baking, I’ve had to reinvent some of my old favorite recipes into healthier versions. That’s how this moist, golden brown, gluten-free pumpkin zucchini bread was born. For more delicious fall baking, check 15+ Delicious Fall Desserts.
This bread is the perfect way to celebrate all things pumpkin and sneak in some extra veggies without sacrificing flavor. With its moist texture, warm autumn spices, and the hidden goodness of zucchini, this has quickly become my favorite pumpkin bread recipe for everything from a cozy breakfast to a sweet treat at a neighborhood potluck or holiday party.
Growing up in Poland, we didn’t celebrate fall with pumpkin spice everything, but fall was a huge celebration of harvest. I remember grating fresh zucchini from the farmers’ market and stirring it into all sorts of baked goods. I love fall cooking and all the fall vegetables and fruits. I love when my kitchen smells like cloves, cinnamon, and nutmeg, and lately I find myself baking things I never grew up with, like pumpkin bread, but giving them my own nourishing twist.
This pumpkin zucchini bread is one of those recipes that I like to eat for breakfast with my eggs and greens.
As a nutrition consultant and chef who’s passionate about hormone balance and blood sugar stability, I’m always looking for recipes that feel indulgent but work with your body, not against it. That’s why this bread is made with gluten-free flours like almond flour and teff flour, rich in fiber and minerals, and naturally sweetened with just enough to satisfy. The zucchini adds extra moisture (and veggies!), the pumpkin puree provides that classic fall flavor, and the warm pumpkin pie spice blend ties it all together.
Why You’ll Love This Recipe
- It’s moist, fluffy, and deliciously spiced, just like the best pumpkin bread should be
- Completely gluten-free using a nutrient-dense flour mixture
- Packed with wholesome, simple ingredients that nourish the body
- Easy to make in one large mixing bowl, minimal cleanup!
- A perfect way to use up leftover zucchini or pumpkin puree
- Great for meal prep, breakfast, dessert, or snacking
- Loved by the whole family, even the veggie skeptics
Ingredients for Pumpkin Zucchini Bread
Ingredient Substitutions
Almond flour: Swap with sunflower seed flour for a nut-free version.
Teff flour: You can use sorghum flour, almond flour, or a high-quality gluten-free purpose flour blend.
Avocado oil: Melted coconut oil works beautifully and adds a light coconutty flavor.
Flax egg: Use two eggs if you’re not avoiding eggs.
Pumpkin pie spice: Make your own with cinnamon, nutmeg, cloves, and ginger if you’re out.
Did you know?
Teff is the world’s smallest grain, but it’s a nutritional powerhouse. Just one teff grain is about the size of a poppy seed, yet it’s packed with protein, fiber, iron, calcium, and essential amino acids. In fact, teff contains more calcium than any other grain, yes, even more than quinoa! That makes it especially beneficial for women’s bone health, particularly in perimenopause and beyond, when calcium needs increase.
Another cool tidbit? Teff is the key ingredient in injera, the spongy, sour flatbread that’s central to Ethiopian cuisine. It has been cultivated in Ethiopia for over 3,000 years, making it one of the most ancient domesticated grains in the world.
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How to Make Pumpkin Zucchini Bread
- Preheat your oven to 350°F and line a loaf pan with parchment paper. In a large bowl, whisk together the wet ingredients: eggs (or flax egg), pumpkin puree, apple cider, avocado oil, and vanilla extract.
- In a separate medium mixing bowl, combine your dry ingredients: gluten-free flour mixture, teff flour, pumpkin pie spice, baking soda, baking powder, erythritol, and salt. Slowly stir the dry ingredients into the wet until just combined. Gently fold in the grated zucchini. Don’t overmix; just blend the ingredients enough to combine.
- Pour the cup of batter into your prepared pan, smoothing the top. Sprinkle with pumpkin seeds if desired, then bake for 50–60 minutes, or until a toothpick comes out clean. The top should be slightly cracked and golden brown; your kitchen will smell amazing.
- Let the bread cool before slicing, trust me, it’s worth the wait!
Health Benefits (Especially for Women’s Health)
- Pumpkin puree is rich in beta-carotene and supports skin and immune health.
- Zucchini adds moisture and fiber to support digestion and detox pathways.
- Teff flour is a natural source of iron and calcium, two minerals women need during perimenopause.
- Almond flour contains healthy fats and magnesium to help regulate blood sugar and stress response.
- Eggs (or flax eggs) support hormone production and provide protein.
Chef Angie’s Tips
- Don’t wring out the zucchini, the moisture helps keep the bread tender.
- Use room temperature ingredients for best results.
- A medium heat oven is essential—too hot and the bread browns before it cooks through.
- Sprinkle pumpkin seeds on top before baking for crunch and extra nutrients.
- Let cool completely before slicing for that perfect fluffy pumpkin bread texture.
Ways To Serve
- Warm with a slather of pumpkin butter or almond butter
- Topped with coconut yogurt and berries for breakfast
- Paired with a matcha latte, a pumpkin latte, or herbal chai
- Sliced into thick wedges and packed for lunchboxes
- As part of a fall desserts spread or weekend brunch
- Toasted with a pat of coconut oil, jam or ghee
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Storage
Store your delicious pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Just slice, wrap in plastic wrap or parchment, and defrost a piece when the craving strikes.
Equipment
- Large mixing bowl
- Medium bowl
- Box grater for zucchini
- Whisk and spatula
- Loaf pan lined with parchment paper
- Toothpick for doneness check
FAQ
Can I make this recipe vegan?
Absolutely. Use flax eggs instead of regular eggs and coconut oil instead of butter.
Why does my bread fall in the center?
This usually happens if it’s underbaked or too much moisture from the zucchini wasn’t balanced. Letting it cool fully helps stabilize it.
Can I use this recipe for muffins?
Yes! Reduce the baking time to approximately 20–25 minutes.
If you’re craving cozy, nutrient-rich fall flavor that makes you feel good, this is the perfect way to do it. This gluten-free pumpkin zucchini bread is delicious and easy to make. So the next time you’re at the farmers market or staring at that lone zucchini on your counter, you’ll know exactly what to do.
Make this for your family. Bring it to your next neighborhood potluck or fall cookout. Tuck it into lunchboxes or enjoy it with your morning coffee as the leaves turn gold.
If you make this easy pumpkin bread, I’d love to hear how it turns out. Tag me on social or drop a comment. Happy baking!
More Fall Baking Recipes
Chocolate Hazelnut Protein Balls
Easy Orange Cranberry Superfood Muffins
No-Bake Pumpkin Cheesecake (no cheese, no flour)
The Best Gluten-Free Peach Cobbler
Pumpkin Ice Cream (Dairy-Free And Vegan)
Pumpkin Zucchini Bread (Gluten-Free)
Ingredients
- 1 1/2 cup Gluten-Free flour With xanthan gum
- 1/2 cup Arrowroot flour
- 1 cup Teff flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 2 tbsp Pumpkin spice
- 1/3 cup Erythritol
- 3 Eggs
- 1/3 cup Avocado oil
- 2 tbsp Apple cider vinegar
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F and line a loaf pan with parchment paper. In a large bowl, whisk together the wet ingredients: eggs (or flax egg), pumpkin puree, apple cider, avocado oil, and vanilla extract.2. In a separate medium mixing bowl, combine your dry ingredients: gluten-free flour mixture, teff flour, pumpkin pie spice, baking soda, baking powder, erythritol, and salt. Slowly stir the dry ingredients into the wet until just combined. Gently fold in the grated zucchini. Don’t overmix; just blend the ingredients enough to combine.3. Pour the cup of batter into your prepared pan, smoothing the top. Sprinkle with pumpkin seeds if desired, then bake for 50–60 minutes, or until a toothpick comes out clean. 4. The top should be slightly cracked and golden brown; your kitchen will smell amazing.5. Let the bread cool before slicing, trust me, it’s worth the wait!
Nutrition
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