Pumpkin Zucchini Bread

Course Dessert
Keyword pumpkin zucchini bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 178 kcal


  • 1 ½ cups whole wheat pastry flour
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. kosher salt (or sea salt)
  • ¾ cup canned pumpkin puree
  • ¾ cup coconut sugar
  • 3 Tbsp. canola oil
  • 2 large eggs
  • 1 ½ tsp. vanilla extract
  • 1 ½ tsp. pumpkin pie spice
  • ¾ cup zucchini shredded with skin on
  • 1 Tbsp. pumpkin seeds raw


  1. Preheat oven to 350°. Line a small loaf pan ( 8 ½ x 4 ½ x 2 ¾”) with parchment paper, then set aside.

  2. In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder and salt.

  3. In a medium sized bowl, whisk together pumpkin puree, coconut sugar, canola oil, eggs, vanilla extract and pumpkin pie spice.

  4. Transfer wet ingredients into the large bowl of dry ingredients. Use a rubber spatula to gently incorporate. When there’s just a bit of flour still to be incorporated, add shredded zucchini. Fold gently to incorporate (do not overmix).

  5. Transfer mixture into the parchment lined pan. Sprinkle pumpkin seeds on top for garnish.

  6. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool completely before slicing into it.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Pumpkin Zucchini Bread
Amount Per Serving (1 slice)
Calories 178 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 37mg12%
Sodium 148mg6%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 15g17%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.