Indulge in a nutrient-dense, moisture-rich pumpkin zucchini bread that balances autumn flavors with insulin-friendly sweeteners and whole-grain goodness.
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Ingredients
- 1 3/4 cups whole wheat pastry flour (or white whole wheat)
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 2 large eggs, room temperature
- 1 cup grated zucchini (moisture thoroughly squeezed out)
- 1/2 cup pure maple syrup
- 1/2 cup plain Greek yogurt (low-fat or non-fat)
- 1 cup 100% pure pumpkin purée
- 1/3 cup unsweetened almond milk
- 3 tablespoons coconut oil, melted and cooled
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup stevia-sweetened chocolate chips
Recommended Ingredients:
Whole Wheat Pastry Flour: View on Amazon >
*Expert Tip: This specific flour provides a lighter crumb than traditional whole wheat while maintaining high fiber content.
Lily’s Stevia-Sweetened Chocolate Chips: View on Amazon >
*Expert Tip: Reduces glycemic impact without sacrificing the decadent chocolate experience.
Step-by-Step Instructions
- Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat pastry flour, baking soda, pumpkin pie spice, and salt. Ensure there are no clumps.
- Whisk Wet Ingredients: In a separate medium bowl, stir together the eggs, maple syrup, pumpkin purée, Greek yogurt, almond milk, melted coconut oil, and vanilla extract until well combined.
- Merge into Batter: Gently pour the wet ingredients into the dry. Use a spatula to fold until *just* combined. Avoid over-mixing to ensure a fluffy, rather than dense, texture. Fold in the chocolate chips.
- Bake: Transfer the batter to the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Essential Kitchen Tech:
Using a High-Quality Box Grater and a Cheesecloth is vital for the zucchini prep. Removing excess moisture prevents the bread from becoming soggy, ensuring a perfect rise every time.
Professional Notes & Variations
Storage:
Keep the loaf in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to 7 days.
Keep the loaf in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to 7 days.
Freezing Instructions:
This recipe is freezer-friendly. Wrap individual slices or the entire cooled loaf in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before serving.
This recipe is freezer-friendly. Wrap individual slices or the entire cooled loaf in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before serving.
The Texture Secret:
Do not skip the step of squeezing the zucchini. Zucchini is roughly 95% water; failing to drain it will alter the hydration levels of the batter, leading to a gummy center.
Do not skip the step of squeezing the zucchini. Zucchini is roughly 95% water; failing to drain it will alter the hydration levels of the batter, leading to a gummy center.
