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–+ servings
pumpkin zucchini bread slice
Erin Antoniak

Pumpkin Zucchini Bread

5 from 13 votes
Treat yourself to a good-for-you Pumpkin Zucchini Bread that sneaks veggies into each flavorful bite! Easy to make using pumpkin puree, maple syrup, and zucchini.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: bread, Breakfast, Dessert, pumpkin zucchini, Snack
Cuisine: American
Calories: 321
Ingredients Method Nutrition

Ingredients
  

  • 2 eggs
  • 1/2 cup coconut oil - melted sub neutral oil or melted butter
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp pumpkin pie spice
  • 2 cups shredded zucchini no need to blot dry
  • 1 cup mini chocolate chips

Method
 

  1. Preheat oven to 350F and line bread loaf pan (I used 8x4) with non-stick spray and parchment paper.
  2. In a large bowl, whisk together eggs, oil, and maple syrup.
  3. Whisk in pumpkin puree and vanilla. Set aside.
  4. In a smaller bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Add dry ingredients to wet ingredients and stir until combined. Stir in shredded zucchini and mini chocolate chips, saving 1/3 cup for sprinkling on top before baking.
  6. Pour into greased baking dish. Sprinkle with remaining chocolate chips.
  7. Bake for 45-55 minutes or until toothpick inserted in middle comes out clean.

Nutrition

Calories: 321kcalCarbohydrates: 41gProtein: 5gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 35mgSodium: 219mgPotassium: 188mgFiber: 2gSugar: 23gVitamin A: 3952IUVitamin C: 6mgCalcium: 73mgIron: 2mg

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