A moist and flavorful pumpkin zucchini bread naturally sweetened without any added sugar. Perfect for a healthy snack or breakfast treat.
1 cup pumpkin puree
1 cup grated zucchini, squeezed dry
3 large eggs
1/3 cup unsweetened applesauce
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 cup oat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, grated zucchini, eggs, unsweetened applesauce, melted coconut oil, and vanilla extract until well combined.
In a separate bowl, sift together the whole wheat flour, oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.