Enjoy the ultimate cozy, nutrient-dense treat that combines the best flavors of fall and late-summer harvests! This Pumpkin Zucchini Bread is naturally sweet, beautifully spiced, and packed with moisture from fresh zucchini, pureed pumpkin, and applesauce. With a subtle crunch from toasted pecans and rich pockets of melted dairy-free dark chocolate chips, every slice delivers a soft, cake-like texture without any gluten or dairy. It’s the perfect easy-to-make option for a healthy breakfast slice, an afternoon coffee pairing, or an effortless guilt-free dessert.

Give this recipe a try!

Gluten-Free Pumpkin Zucchini bread recipe

Ingredients

1 ½ cups gluten-free almond flour
1 tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp baking soda
½ tsp baking powder
¼ cup pecans, diced
¼ cup dairy-free dark chocolate chips
3 tbsp applesauce
2 tbsp olive oil
1 cup coconut sugar
1 cup thinly shredded zucchini
½ cup organic canned pumpkin

Directions

Preheat & Prepare: Preheat your oven to 350°F (176°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free almond flour, cinnamon, pumpkin pie spice, baking soda, and baking powder until well combined and free of lumps.
Mix Wet Ingredients: In a separate large bowl, combine the applesauce, coconut sugar, olive oil, and organic canned pumpkin together until smooth.
Combine Batter & Mix-Ins: Gently add the dry mixture to the wet mixture and stir to combine. Fold in the thinly shredded zucchini, diced pecans, and dairy-free dark chocolate chips until evenly distributed.
Bake: Transfer the batter into the greased 9x5 loaf pan and smooth out the top. Bake for approximately 40 minutes at 350°F (176°C), or until a toothpick inserted into the center comes out clean.
Cool & Enjoy: Let the loaf cool in the pan for 10–15 minutes, then slice and enjoy!

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