Zucchini and pumpkin in the same recipe may not seem like a likely combination. However, I have to completely disagree! They are both in the squash family and the flavors are completely complimentary! I initially wanted to make zucchini bread without oil, but when I realized I didn’t have applesauce or banana for substitution purposes, the can of pumpkin puree in the cupboard was calling my name! I’m certainly glad it did and you will be too!
Gluten Free Zucchini Pumpkin Bread
Prep Time: 20 minutes
Cook Time: 45-55 minutes
Ingredients (2 loaves)
- 2.5 cups shredded zucchini
- 1 cup pumpkin puree
- 3 eggs
- 1 cup brown sugar
- 1 cup white sugar
- 3 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buckwheat flour
- 2 cups all-purpose gluten free flour (I used Bob’s Red Mill)
- Optional chocolate chips (1/2 cup per loaf)
Preheat oven to 325 degrees.
Grease and flour two bread pans.
In a medium bowl combine: shredded zucchini (do not drain the zucchini – you need the moisture), pumpkin and eggs.
Add in brown sugar, white sugar and vanilla. Stir, stir, stir!
Mix in all the dry ingredients. Make sure the batter doesn’t have any flour spots left.
If you’d like to add chocolate chips for both loaves, stir in 1 cup of chips. Then pour equal amounts of batter into loaf pans.
If you’d only like one loaf to have chocolate chips, pour equal amounts of batter into loaf pans. Stir 1/2 cup chocolate chips into one loaf pan – I actually did this with a butter knife.
Bake bread for 45-55 minutes depending on how your oven cooks.
Anyone ever have zucchini pumpkin bread!?