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Overhead view of pumpkin zucchini bread loaf with chocolate chips.
Rocco Fuhrman

Pumpkin Zucchini Bread – Diabetic-Friendly, Gluten-Free, Vegan

A moist, flavorful pumpkin zucchini bread made with wholesome, low-glycemic ingredients. Perfect for diabetics, gluten-free diets, and anyone who loves a healthy seasonal treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 217
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
Wet Ingredients
  • 2 tbsp ground flaxseed (plus 6 tbsp water) Set aside for 5 minutes to make flax eggs
  • 1 cup grated zucchini, water squeezed out
  • 1 cup pure pumpkin puree Not pumpkin pie filling
  • 1/2 cup unsweetened almond milk
  • 3 tbsp melted coconut oil, cooled
  • 1 1/2 tsp vanilla extract
Sweetener and Extras
  • 1/2 cup monk fruit sweetener or erythritol
  • 1/2 cup sugar-free chocolate chips Plus extra for topping if desired

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
  2. Prepare flax eggs by mixing ground flaxseed with water. Let sit for 5 minutes to thicken.
  3. In a large bowl, whisk together almond flour, coconut flour, baking soda, pumpkin pie spice, and salt.
  4. In another bowl, mix flax eggs, zucchini, pumpkin puree, almond milk, coconut oil, and vanilla until smooth.
  5. Add sweetener to the wet mixture and stir until dissolved.
  6. Gently fold wet mixture into dry mixture until just combined. Do not overmix.
  7. Fold in chocolate chips.
  8. Transfer batter to loaf pan, smooth the top, and add extra chocolate chips if desired.
  9. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.
  10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best texture, squeeze excess moisture from zucchini. Let bread cool completely before slicing to maintain structure. Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Nutrition Facts (per serving)

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

Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.