Pumpkin Zucchini Bread (Gluten-Free)

A close-up of a sliced loaf of zucchini bread on parchment paper, with a jar of red jam and a small bowl of shredded zucchini in the blurred background.

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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.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Brunch

Cuisine: Amercian

Keyword: Pumpkin Zucchini Bread (Gluten-Free)

Servings:

Calories: 179kcal

Equipment

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