Mixing Gluten-Free Pumpkin and Zucchini Bread

This is a lovely gluten free pumpkin and zucchini bread recipe that I bake frequently in muffin sized portions. Using almond flour and coconut flour provides more protein, healthy fats, and fibre. Zucchini provides potassium and  moistness to the bread . Pumpkin provides beta carotene and adds a natural sweetness to the bread. This recipe is influenced by a gluten free pumpkin bread recipe which was given to me by my lovely client Christina.  

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Gluten-Free Pumpkin and Zucchini Bread
Gluten Free Pumpkin and Zucchini Bread
Gluten Free Pumpkin and Zucchini Bread
  1. Preheat oven to 180 C (160 C in a fan forced oven)
  2. Combine grated pumpkin and zucchini with eggs, salt, nutmeg and oil in a bowl.
  3. Add almond flour, coconut flour and baking powder. Mix well.
  4. Pour mixture into 12 muffin cups. Or a loaf tin lined with baking paper (10.5 cm x 26 cm). Sprinkle the top with pumpkin or other seeds.
  5. Bake muffin cups for 30-35 minutes. Or bake loaf for 1 hour 15 minutes. Test for doneness with a skewer.
  6. Test for done-ness with a skewer.
  7. Allow the muffins to rest for 5-10 minutes before removing from cups. Or rest in loaf tin for 30 minutes before removing.
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