Preheat oven to 350°. Line a small loaf pan ( 8 ½ x 4 ½ x 2 ¾”) with parchment paper, then set aside.
In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder and salt.
In a medium sized bowl, whisk together pumpkin puree, coconut sugar, canola oil, eggs, vanilla extract and pumpkin pie spice.
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).
Transfer mixture into the parchment lined pan. Sprinkle pumpkin seeds on top for garnish.
Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool completely before slicing into it.
The Nutrition Facts box below provides estimated nutritional information for this recipe.