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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 200.4
  • Total Fat: 10.4 g
  • Cholesterol: 55.7 mg
  • Sodium: 256.8 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.4 g

View full nutritional breakdown of GLUTEN FREE ZUCCHINI PUMPKIN BREAD calories by ingredient
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Submitted by: SUN_CLAY


Warm out of the oven? Disappointing.

But by the next day? Rave reviews.
Warm out of the oven? Disappointing.

But by the next day? Rave reviews.

Number of Servings: 16


    1/2 cup butter (1 stick)
    1/2 cup sugar
    1/2 cup brown sugar
    3 large eggs
    1 teaspoon vanilla
    2 cups grated zucchini
    1 cup canned pumpkin puree

    2 cups GF flours
    1/8 cup flax
    1 tablespoon cinnamon
    1/2 teaspoon nutmeg
    1 teaspoon ginger
    1/2 teaspoon cloves
    1 1/2 t xanthan gum
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/2 teaspoon salt

    Optional: toasted walnuts, currants or raisins, lemon zest


In a large bowl, combine the butter and sugar with an electric mixer. Add the eggs and vanilla and beat until mixture turns lemony yellow and almost syrupy. Add the zucchini and pumpkin and beat until completely incorporated.

Combine the remaining ingredients. Combine dry ingredients into the wet batter, beating only until just combined. Stir in, preferably with a spoon so not to overbeat, nuts, currants, etc.

Transfer to a greased bread pan and bake for 1 hour. Insert a knife into the center, if it comes out clean the bread is done, if it doesn't, bake for another 5 minutes at a time until the knife does come out clean.

25-30 minutes for muffins

Let cool for 15 minutes. Turn onto a rack and let cool completely. Wrap in foil and let rest at room temperature for flavors to meld overnight or for about 8 hours.

Number of Servings: 16

Recipe submitted by SparkPeople user SUN_CLAY.

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