How to Make Low-Carb Zucchini Pumpkin Bread | Gluten Free, Grain Free, Refined Sugar Free

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs and higher in fiber.

sweetener

🥗Healthier: stevia

💰Cheaper: sugar

Stevia is a zero-calorie alternative.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: carob chips

Carob chips are a lower-sugar alternative.

Welcome to the recipe redo for zucchini pumpkin bread.

Grease a mini loaf pan.

Combine wet ingredients: 1 cup pumpkin puree, 1/4 cup coconut oil, 3/4 cup honey, and 1 teaspoon vanilla extract in a bowl.

Mix the wet ingredients together with a fork until blended.

Grate zucchini into a fine pulp using a grater, adding it to the wet mixture.

In a separate bowl, combine 1 1/2 cups almond flour, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.

Mix the dry ingredients together to break up any clumps.

Add the dry ingredients to the wet mixture and stir until combined.

Pour the batter into the greased loaf pan.

Bake in a preheated oven at 350°F for about 50 minutes.

Check for doneness; if not cooked, adjust temperature and bake longer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens