Pumpkin zucchini bread

Pumpkin Zucchini Bread

Oct 28 2017



Makes 1 Loaf

It is finally fall weather here, so I am craving fall flavors... Pumpkin is one of my fave and I thought it would not hurt to hide some zucchinis in there for the kids, right... I also added walnuts because it pairs so well with pumpkin!


  • 1 cup of applesauce
  • 1 cup of pumpkin purée
  • 1 egg
  • 1/3 cup of melted coconut oil
  • 1/2 cup of maple syrup
  • 1 1/2 cup of whole wheat flour (spelt and oat work as well)
  • 3/4 tsp of baking soda
  • 1/2 tsp of baking powder
  • 1/2 ts of salt
  • 1 tsp of cinnamon
  • 1/8 tsp of nutmeg
  • 1/2 cups of roughly chopped walnuts
  • 1 small zucchini, grated


Preheat the oven at 350F.

Combine all the dry ingredients together in a large  mixing bowl. Add the melted coconut oil while mixing with a wooden spoon. Keep stirring and add the egg, the pumpkin puree, apple sauce and maple syrup. When all is combined stir in the zucchini and walnuts ( walnuts should be mixed with a little bit of flour so they do not sink to the bottom of the pan) until just combined.

Transfer the mix in a grease cake loaf and bake for 60 to 65 minutes or until a toothpick comes out clean. You might have to cover with foil for the last 15 minutes of baking so the top does not burn.

Leave it cool for 10 minutes on a rack and enjoy!!!

This is perfect as a snack or dessert or even breakfast the next day!

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