Pumpkin Zucchini Bread

This Lighter Pumpkin Zucchini Bread Recipe is made with pumpkin, whole wheat pastry flour, and coconut oil, with zero butter or refined sugar. And of course A cook had to add chocolate chips because pumpkin and chocolate are just too good together!

Pumpkin season meets zucchini bread in this cozy fall favorite! This Lighter Pumpkin Zucchini Bread is soft, fluffy and perfectly spiced with pumpkin pie spice, vanilla and pure maple syrup. Shredded zucchini adds moisture without changing the flavor, while pumpkin puree gives every bite that warm pumpkin flavor we keep.

This healthier quick bread is made with whole wheat pastry flour and coconut oil with no butter or refined sugar. And of course A cook had to add chocolate chips because pumpkin and chocolate are just too good together! Enjoy a slice for breakfast, an afternoon snack or a healthier fall dessert.

What goes in

• 1 cup whole wheat pastry flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup 100% pure pumpkin, not pumpkin pie filling
• 1 cup grated zucchini, very well squeezed dry
• 1/2 cup maple syrup
• 3 tablespoons coconut oil, melted and cooled
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1/2 cup chocolate chips

How it comes together

1. Preheat oven. Preheat oven to 350°F and lightly grease a 9×5-inch loaf pan or line with parchment paper.
2. Prep the zucchini. Finely grate the zucchini and measure out 1 cup. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible. Hold nearby.
3. Mix dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, pumpkin pie spice and salt. Hold nearby.
4. Mix wet ingredients. In a separate large bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, milk and vanilla until smooth and well combined.
5. Combine. Add the dry ingredients to the wet ingredients and gently stir until just combined, being careful not to overmix. Fold in the squeezed zucchini and chocolate chips.
6. Bake. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips, if desired. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil during the last 15 to 20 minutes.
7. Cool. Let the bread cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely before slicing. This allows the center of the bread to fully set and prevents a gummy texture.

Keep in mind

To Store: Let the pumpkin zucchini bread cool completely before storing. Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To Freeze: Wrap the entire loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.