I wish I could invite you all to my house right now because it smells like fall exploded in my kitchen! I decided to bake a gluten free pumpkin zucchini bread yesterday and O.M.G. this is the recipe you need to make this fall!
I’m a lover of baked goods – and being gluten free doesn’t change that! While I’m not a fan of pumpkin pie, I love everything else you can put pumpkin into: PSL, pumpkin zucchini bread, pumpkin pancakes, you name it!
So fun story: this was actually the second loaf I baked yesterday. I tried some different ingredient proportions at first and my loaf came out horribly. It was so dry that it never cooked through, even after 60 minutes in the oven. So, before you put your bread in the oven, it the batter resembles more of a dough, it’s too dry and won’t cook. I added a few table spoons of melted butter or lemon juice to counteract that in this loaf if it didn’t seem runny enough. The consistency you’re looking for is a happy medium between a dough and pancake batter, basically.
So, let’s get on with the yumminess!
- 2 cups gluten free flour blend (I used Krusteaz)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons pumpkin pie spice (usually contains cinnamon, ginger, nutmeg, allspice)
- 1/3 cup canned pumpkin
- 1 teaspoon vanilla
- 6 tablespoons unsalted butter, melted
- 1/4 cup unsweetened applesauce
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 4 tablespoons lemon juice
- 2 tablespoons plain Greek yogurt
- 1 zucchini, shredded and pressed to remove some water
- Grease one 9x5 inch pan with butter and preheat the oven to 375 degrees.
- Combine melted butter and sugar in a large mixing bowl. Whisk thoroughly.
- Add applesauce, pumpkin, vanilla, eggs, Greek yogurt and 2 tablespoons of lemon juice. Combine.
- In a smaller mixing bowl, combine dry ingredients.
- Slowly add dry ingredients to wet ingredients.
- When combined, fold in shredded zucchini.
- Spread in loaf pan and bake for approximately 45 minutes, or until a knife comes clean from the loaf.
1. If the batter seems too dry, add the remaining tablespoon of lemon juice. You can add small amounts of extra lemon juice or canned pumpkin to add moisture to the batter, should it need it.
2. As with any fruit or vegetable in a baking recipe, be sure to squeeze out water from the zucchini before you add it to the recipe. Otherwise, the water will expel in the oven and make your bread soggy.
I really hope you get the chance to try this recipe soon! I was amazed with just how delicious it turned out. The crumb is perfect, and we all know how important texture is in gluten free recipes. You can add a simple vanilla powdered sugar glaze, or even better, serve it for desert after warming it for a few seconds in the microwave, with a scoop of vanilla bean ice cream on the side.
Whatever way you choose to enjoy this, you definitely won’t want to miss out on my new favorite gluten free pumpkin zucchini bread – a.k.a a mouthful of deliciousness!