Pumpkin zucchini bread is made with whole wheat flour, Greek yogurt, fresh zucchini shreds, pumpkins, and no butter or refined sugar. This recipe is healthy and delicious. Moist, light, and healthy.
pumpkin bread healthy
Each and every bite is overflowing with chocolate and spices. I cannot think of a better way to ring in my favorite season than with a loaf of delicious pumpkin zucchini bread. This recipe provides a far healthier alternative to typical pumpkin loaves by using 100% whole grains, secret veggies, Greek yogurt, coconut oil for butter, and maple syrup for refined sugar. This recipe is the ideal fall quick bread, with an abundance of pumpkin flavor and melt-in-your-mouth chocolate chips. Numerous Outstanding Pumpkin Bread Attributes This fall treat is delicious because of the pumpkin, maple syrup, vanilla, and toasted spices. Completely devoid of white flour and refined sugar, and created with 100% whole grains and zucchini shreds. Add chocolate chips, almonds, coconut, fruit, dried fruit, or fresh berries to suit your tastes. Made in a flash, whether you want standard-sized muffins, tiny muffins, or micro muffins that are small enough for a toddler to shove in his or her mouth. Since it freezes nicely, doubling or even tripling the batch size is simple. Items Needed Whole wheat kernel flour delivers all the health benefits of whole grain flour and makes this bread soft and light. If you don't have any on hand, you may effectively substitute white whole wheat flour or all-purpose flour. In baking, the leavening agent (baking soda) that promotes bread expansion. The recipe calls for one medium zucchini, which not only adds nutritional value but also makes this quick bread soft and moist; be sure to squeeze out all of the zucchini's water after shredding. I used pumpkin purée from a can, but make sure it's 100% pure pumpkin and not pumpkin pie filling, which has a great deal of additional sugar. Eggs provide structure and volume to this bread, as well as protein. This bread is naturally sweetened with maple syrup, but honey or regular sugar may be substituted if desired. Coconut oil should be used to provide ideal softness and volume. You may use butter if desired, but any oil will suffice. This enables us to use less oil and maintains the bread moist and tender. Applesauce or banana purée might also work. For this dish, I used almond milk, but any kind of milk will suffice. 
healthy pumpkin bread with oats
A combination of pumpkin pie spice and vanilla essence that will make you feel warm and comfortable. I used sugar-free, vegan, stevia-sweetened Lily's chocolate chips since they are sugar-free and vegan. You may also use semisweet or dark chocolate chips, but they will significantly increase the sugar content. Pumpkin-Zucchini Bread: The Detailed Recipe With this recipe, you may make one loaf of bread, three little loaves (your neighbors will be thankful), or twelve muffins. The baking times vary depending on the technique you choose; thus, please consult the chart below. Grate zucchini with a grater. Using a box grater, shred the zucchini, then wring out any extra liquid using cheesecloth or paper towel. Combine the ingredients in a bowl. In a large bowl, thoroughly combine the whole wheat pastry flour, baking soda, pumpkin pie spice, and salt. In a medium bowl, combine the eggs, maple syrup, pumpkin puree, Greek yogurt, milk, melted coconut oil, vanilla, and zucchini. Prepare the batter. Mix the wet and dry ingredients with a spatula until just combined, then gently fold in the chocolate chips without overworking the dough. To bake, pour the batter into a 9-by-5-inch loaf pan sprayed with nonstick cooking spray and sprinkle with more chocolate chips. BAKE! 50 to 60 minutes, or until a toothpick inserted into the middle of the pumpkin zucchini bread comes out clean. Wait 10 minutes before placing the bread on a cooling rack. Take a piece and enjoy it! Alterations, Shortcuts, and Substitutes Ensure that the batter has not been overmixed. In this case, the bread will be rather dense. We want for it to be soft and pleasant. It is vital to squeeze as much moisture out of the shredded zucchini as possible. The zucchini does not require peeling. In a 1:1 ratio, you may use gluten-free baking flour or all-purpose flour for the whole wheat pastry flour. Neither almond flour nor coconut flour would be suitable for use in this recipe. The Greek yogurt might be replaced with any of the following: mashed banana, applesauce, or extra pumpkin puree. You might substitute chopped nuts (such as walnuts or pecans), coconut flakes (which are similar to shredded coconut), dried fruit (such as raisins), or even fresh berries in place of chocolate chips. Various Other Baking Techniques Bake the mini loaves at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the middle emerges clean. When entertaining guests, I like to double the recipe by two to produce six individual loaves. 
pumpkin bread mix
This recipe may also be used to make excellent pumpkin zucchini muffins. Bake the batter for 18 to 22 minutes at 350 degrees Fahrenheit after dividing it among 12 muffin cups sprayed with nonstick cooking spray (or lined with muffin liners). You may alternatively create 24 tiny muffins for a snack that is more doable. This just needs 15–17 minutes at 350 degrees in the oven. 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 chips
Instructions
- Raise the oven temperature to 350 degrees.
- Combine flour, baking soda, pumpkin pie spice, and salt in a large bowl and set aside.
- In a second bowl, mix together the eggs, grated zucchini, maple syrup, Greek yogurt, pumpkin puree, milk, coconut oil, and vanilla. After adding the wet ingredients to the flour mixture, do not overmix; instead, mix until the ingredients are just barely combined. After incorporating the chips, transfer the mixture to the pan. If desired, add extra chocolate chips to the top.
- 50–60 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Wait 10 minutes before placing the bread on a cooling rack.
