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This healthy Pumpkin Zucchini Bread is warm, spiced, and bursting with fall flavors. It’s a moist, delicious, and wholesome treat made with whole wheat pastry flour and no refined sugar!
Fall is here, which means it’s time to bring out all the cozy recipes! There’s something magical about the blend of pumpkin and zucchini—the rich, velvety pumpkin meets the fresh bite of zucchini, creating a match made in heaven.
This Pumpkin Zucchini Bread recipe is not only incredibly moist and flavorful, but it’s also 100% vegan and packed with wholesome ingredients!
Perfect for breakfast, an afternoon snack, or even dessert, this loaf will make your kitchen smell amazing, and your loved ones will love it!
A friend of mine recently shared a picture of her zucchini bread, and I was instantly inspired. I loved how delicious it looked and knew I had to make my own version.
So, I adapted her recipe to be vegan and WFPB, but I decided to add a seasonal twist by including pumpkin since pumpkin season is here. And oh my, what a delicious combination!
The blend of pumpkin and zucchini is perfect, and it’s also a clever way to sneak in some veggies for picky eaters.
This loaf has quickly become a favorite in our house, and I think you’ll love it, too!
WHAT ALLERGENS IS FREE FROM?
This recipe is not only vegan, but it’s also:
- Dairy-Free
- Egg-Free
- Can be easy Nut-Free (omit walnuts if needed)
- Refined sugar-free.
- Oil-Free
WHY THIS RECIPE WORKS AND WHY IS GOOD FOR YOU
This Pumpkin Zucchini Bread isn’t just tasty – it’s packed with ingredients that nourish your body!
Pumpkin puree and zucchini add natural moisture and fiber, creating a delightfully tender loaf without needing oil.
The spices, like cinnamon, ginger, and nutmeg, give it a warm, comforting flavor that pairs perfectly with the hint of sweetness from maple syrup.
And because we’re using whole wheat pastry flour, this bread is healthier, with more fiber and nutrients than traditional white flour.
It’s a treat you can feel good about indulging in!
HOW TO PREPARE THIS PUMPKIN ZUCCHINI BREAD
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This Pumpkin Zucchini Bread recipe is simple to prepare. Whisk together pantry staples like whole wheat flour, spices, and pumpkin puree, then fold in shredded zucchini and optional walnuts or raisins.
With easy-to-find ingredients and just 10 minutes of prep time, it’s a quick, healthy treat perfect for any occasion!
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To make this bread, you don’t need any fancy equipment. Here’s what you’ll need:
- Mixing bowls: These are used to combine dry and wet ingredients.
- Whisk: To ensure the dry ingredients are well-mixed.
- Box Grater: To shred the zucchini, providing the perfect texture for the bread
- Spatula: This is for folding in the zucchini and other mix-ins.
- Loaf Pan: A standard 9×5-inch loaf pan lined with parchment paper. You can also use silicone ones, which are my favorite!
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious bread:
For the bread:
- Whole Wheat Pastry Flour: Adding fiber and nutrients gives a wholesome texture. You can use regular Whole Wheat Flour. I haven’t tried gluten-free options yet, but I will add them here if I do.
- Pumpkin Puree: Provides moisture and natural sweetness with vitamins A and C.
- Unsweetened Applesauce: A healthy, fat-free moisture source. This is my recipe.
- Maple Syrup: It naturally sweetens and adds rich flavor; substitute with date syrup for less sweetness.
- Spices (Cinnamon, Ginger, Nutmeg, Cloves): Add a cozy, autumnal aroma; substitute with pumpkin pie spice blend.
- Apple Cider Vinegar: Activates baking soda for lift; substitute with lemon juice or white vinegar.
- Zucchini: Adds moisture and texture.
Optional add-ins:
- Walnuts, pumpkin seeds, and Raisins (optional): These add crunch and bursts of sweetness. You can substitute with pecans, pumpkin seeds, dates, or dried cranberries, and you can use pumpkin seeds as a garnish for extra texture.
DIRECTIONS WITH PICTURES
To prepare this bread, follow these steps:
Preheat: Set the oven to 350°F (175°C). Line a loaf pan with parchment or use a silicone pan.
Dry Ingredients: In a large bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Wet Ingredients: In another bowl, mix pumpkin puree, applesauce, maple syrup, vanilla, and apple cider vinegar.
Combine: Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Add Zucchini: Fold in shredded zucchini, walnuts, and raisins (if using).
Transfer: Pour batter into the loaf pan and spread evenly. Add walnuts or pumpkin seeds on top if desired.
Bake: Bake for 50-60 minutes until a toothpick comes out clean. Cover with foil if browning too quickly.
Cool: Let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Moist and Tender: The perfect balance of pumpkin and zucchini keeps every slice deliciously soft.
- Healthy: Made with whole wheat flour, no refined sugar, and packed with veggies!
- Simple to Make: Easy, straightforward steps that come together in no time.
- Versatile: Enjoy it as breakfast, a snack, or dessert.
- Great for Sharing: Perfect for holiday gatherings, brunches, or as a thoughtful homemade gift.
- Customizable: Add your favorite mix-ins like nuts, raisins, or seeds for a personal touch.
Let’s prepare this delicious bread!
MORE HEALTHY OPTIONS TO BAKE!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
HEALTHY PUMPKIN ZUCCHINI BREAD RECIPE – WHOLE WHEAT & WFPB
Equipment
- 2 mixing bowls
- 1 Box grater
- 1 loaf/bread pan
Ingredients
- 1 ½ cups whole wheat pastry flour (180g)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 3/4 cup pumpkin puree (180g pumpkin puree, unsweetened)
- ½ cup unsweetened applesauce (120g)
- ⅓ cup maple syrup (80ml)
- 1 tsp vanilla extract
- 1 Tbsp apple cider vinegar
- 1 cup shredded zucchini (150g shredded zucchini, lightly squeezed to remove excess moisture)
- ¼ cup chopped walnuts (30g chopped walnuts, optional)
- ¼ cup raisins (40g raisins or chopped dates, optional)
- pumpkin seeds (optional, for garnishing)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or use a silicone loaf pan.
- Prepare the Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Mix the Wet Ingredients: In another bowl, mix the pumpkin puree, applesauce, maple syrup, vanilla extract, and apple cider vinegar until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix; this activates the gluten too much and may make the bread tough.
- Add Zucchini and Optional Ingredients: Gently fold in the shredded zucchini, walnuts, and raisins or dates (if using).
- Transfer to the Loaf Pan: Pour the batter into the prepared loaf pan, spreading it out evenly. Optionally, add some walnuts and/or pumpkin seeds for garnishing.
- Bake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too much before the bread is done, you can loosely cover it with foil.
- Cool and Serve: Let the zucchini pumpkin bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Notes
- Flour Substitution: You can substitute for whole wheat flour. I haven’t tried it yet with other flours.
- Spices: Feel free to adjust the spices to your liking. For a simpler flavor, you can use just cinnamon or pumpkin pie spice instead of the blend of spices.
- Zucchini Moisture: Lightly squeeze out the excess moisture from the shredded zucchini to prevent the bread from becoming too wet. However, don’t press out all the liquid; leaving some moisture helps keep the bread tender.
- Sweetness Adjustment: If you prefer a less sweet bread, reduce the maple syrup to ¼ cups. You can also substitute maple syrup with date syrup for different flavor profiles.
- Optional Mix-ins: For a nut-free version, omit the walnuts and replace them with additional raisins, dates, or chocolate chips. You can also mix in dried cranberries or sunflower seeds for a different twist.
- Overmixing: When combining wet and dry ingredients, stir until just mixed to avoid activating the gluten too much, which can result in tougher bread.
- Baking Tip: Check the bread at the 45-minute mark; if the top is browning too quickly, loosely cover it with aluminum foil to prevent over-browning while the center finishes baking.
- Storage: Leftover bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, wrap slices individually and freeze for up to 3 months.
- Pumpkin Tip: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices!
- Make Pumpkin Zucchini Muffin: scoop the batter into a lined muffin tin, bake at 400°F (200°C) for 5 minutes, then reduce to 350°F (175°C) for 13-17 minutes until fully baked.
WAYS TO ENJOY THIS RECIPE
- Warm and Simple: Enjoy a freshly baked slice with your morning coffee or tea. The spices pair perfectly with warm beverages. This is our favorite way at home. We love it in our tea time in the afternoon, too!
- Nut Butter Spread: Add almond butter, peanut butter, or sunflower seed butter for an extra dose of creaminess and protein.
- Toasted: Toast a slice and spread it with vegan cream cheese or jam for a quick and satisfying snack.
- Holiday Brunch: Pair slices with a warm, spiced apple cider or a homemade vegan hot chocolate for a cozy holiday brunch treat.
- Mini Loaves: Bake the bread in mini loaf pans, wrap it in decorative paper, and give it as a holiday gift to friends, family, or neighbors.
- Make Pumpkin Zucchini Muffin: scoop the batter into a lined muffin tin, bake at 400°F (200°C) for 5 minutes, then reduce to 350°F (175°C) for 13-17 minutes until fully baked.
DID YOU MAKE THIS PUMPKIN ZUCCHINI BREAD?
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