Pumpkin Zucchini Bread
Healthy vegan and gluten-free pumpkin zucchini bread.
Equipment
- Mixing bowls
- Measuring spoons
- Measuring cups
- Whisk
- Mixing utensil (spoon)
- 9x5 loaf pan
Ingredients
- 1.5 cups gluten-free almond flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup pecans, diced
- 1/4 cup dairy-free dark chocolate chips
- 3 tbsp applesauce
- 2 tbsp olive oil
- 1 cup coconut sugar
- 1 cup thinly shredded zucchini
- 1/2 cup organic canned pumpkin
Instructions
- Whisk together dry ingredients.
- Mix together. applesauce, oil, coconut sugar, and canned pumpkin.
- Mix together all ingredients, adding zucchini, pecans, and chocolate chips.
- Grease pan and add mixture to loaf pan.
- Bake for 40 minutes at 350°F/176°C.
- Enjoy your pumpkin zucchini bread!