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Healthy Pumpkin Zucchini Specie that is moist, fluffy and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar. Loaded with warm flavors and studded with chunks of chocolate in every bite!

It’s scrutinizingly pumpkin spice season and what largest way to kick off my favorite time of year than with a moist and succulent pumpkin zucchini bread! This recipe is healthier than typical pumpkin breads as we are using 100% whole grains, subconscious veggies, Greek yogurt, coconut oil in place of butter and sweetened with maple syrup instead of refined sugar. Insane pumpkin savor all studded with melty chocolate fries for the perfect fall quick bread!

Why You’ll Love This Pumpkin Bread

Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
Made with 100% whole grains, shredded zucchini and zero butter or refined sugar.
Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, zestless fruit or fresh berries.
Can hands make mini loaves, standard muffins or plane bite-sized, poppable mini muffins for tiny hands.
Freezer-friendly so I recommend doubling or tripling this batch!

Ingredients You’ll Need

Whole wheat pastry flour – I love sultry with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving this specie a light and fluffy texture. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
Baking soda – acts as a leavening wage-earner to help the specie rise
Zucchini – you’ll need one medium zucchini and this not only adds nutritional benefits, but it moreover makes this quick specie nice and moist, just make sure to really squeeze out the water from the zucchini without grating
Pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar
Eggs – adds protein and gives this specie its structure and height
Maple syrup – sweetens this specie without using any refined sugar, but you could moreover use honey or regular sugar
Coconut oil – for spare moisture and fluffiness! Feel self-ruling to sub with flipside type of oil if you prefer or plane butter
Greek yogurt – this helps to reduce the value of oil we need to use and helps alimony the specie moist. You could moreover use unreasonableness or mashed comic as well
Milk – I used almond milk, but any type of milk will work in this recipe
Warm flavors – a succulent combination of pumpkin pie spice and vanilla extract
Chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that succulent chocolate flavor! You could moreover of undertow use regular or plane visionless chocolate chips, but the sugar content will be much higher.

How to Make Pumpkin Zucchini Bread

This particular recipe makes one standard loaf of bread, but you could moreover make 3 mini loaves (your neighbors will thank you!) or plane muffins! See unelevated for the variegated sultry times depending on how you segregate to make this.

Grate zucchini. Using a box grater, shred the zucchini and remove all the moisture using a cheesecloth or paper towel, squeezing all the liquid out into the sink.
Mix ingredients. In a large bowl, whisk together the whole wheat pastry flour, sultry soda, pumpkin pie spice and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, pumpkin puree, Greek yogurt, milk, melted coconut oil, vanilla and shredded zucchini, mixing until all combined.
Make the batter. Add the wet ingredients to the dry ingredients and mix with a spatula until just combined, stuff very shielding not to over-mix the batter, then fold in the chocolate chips. Pour the thrash into a 9×5-inch loaf pan sprayed with nonstick spray and sprinkle spare chocolate fries on top, if desired.
BAKE! Torch the pumpkin zucchini specie in the oven at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted comes out clean. Leave the specie in the pan for 10 minutes surpassing thoughtfully inverting it onto a wire rack to cool. Slice and enjoy!

Tips, Tricks and Substitutions

Make sure you DON’T over mix the batter. This results in super dumbo specie which we don’t want. We’re going for fluffy and soft!
It’s important to squeeze as much water out of the shredded zucchini as you can. No need to peel the zucchini.
Feel self-ruling to sub the whole wheat pastry flour with 1:1 gluten-free sultry flour or plane all-purpose flour. I don’t recommend using almond flour or coconut flour in this recipe.
You can hands swap out the Greek yogurt for mashed banana, unreasonableness or uneaten pumpkin puree.
Mix in other fun additions if you don’t want to use chocolate fries like chopped nuts such walnuts or pecans, coconut flakes, zestless fruit or fresh berries.

Other Sultry Methods

If making three mini loaves, torch at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean. When making for friends and family, I like to double this recipe and make 6 mini loaves!
This recipe moreover makes succulent pumpkin zucchini muffins. Simply distribute the thrash into 12 muffins cups sprayed with nonstick spray (or muffin liners) and torch at 350 degrees F for 18 to 22 minutes.
Alternatively you can make 24 mini muffins for bite-sized, poppable treats! Just torch these at 350 degrees F for well-nigh 15 to 17 minutes.

Prepping and Storage

To Store: This pumpkin zucchini specie can be stored in an snapped container or wrapped in plastic at room temp for up to 3 days, but make sure to refrigerate without that to alimony this longer. This specie will last up to a week in the fridge.

To Freeze: This specie freezes really well too! You can either wrap the unshortened loaf in plastic wrap, aluminum foil or a freezer-safe bag or freeze individual slices. When ready to serve, indulge to thaw out overnight in the refrigerator and bring to room temperature surpassing slicing. This specie will alimony in the freezer for up to 3 months.

More Pumpkin Recipes You’ll Love

More Healthy Zucchini Recipes You’ll Love

RECIPE

Healthy Pumpkin Zucchini Bread

Yield: 10 Slices

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins

Print Recipe

Ingredients

1 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs
1 cup grated zucchini, water squeezed out (about 1 medium zucchini)
1/2 cup maple syrup
1/2 cup plain Greek yogurt
1 cup 100% pure pumpkin (not pumpkin pie filling)
1/3 cup almond milk (or milk of choice)
3 tablespoons coconut oil, melted and cooled
1 1/2 teaspoons vanilla extract
1/2 cup chocolate fries (I used Lily’s chocolate chips)

Instructions

Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, sultry soda, pumpkin pie spice and salt; set aside.
In a separate bowl, whisk together eggs, grated zucchini, maple syrup, Greek yogurt, pumpkin puree, milk, coconut oil, and vanilla and until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, stuff shielding not to over-mix! Fold in chocolate fries and pour mixture into prepared loaf pan. Sprinkle spare chocolate fries on top, if desired.
Bake for 50 to 60 minutes in the oven, or until a toothpick inserted in the middle comes out clean. Leave the specie in the pan for 10 minutes surpassing thoughtfully inverting it onto a wire rack to cool. Slice and enjoy!

Nutrition Facts:

Serving Size: 1 slice
Calories: 217
Sugar: 12.1 g
Sodium: 208.5 mg
Fat: 8.2 g
Saturated Fat: 5.4 g
Carbohydrates: 34.6 g
Fiber: 6.3 g
Protein: 5.5 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to summate these on your own for most well-judged results.

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