Gluten Free Zucchini Pumpkin Bread


  • 1 Cup Brown Rice Flour
  • 1 Cup Gluten-Free All-Purpose Flour
  • 1 Tsp Baking Powder
  • 1 Cup Pure Pumpkin Puree
  • 1/2 Cup Packed of Grated Zucchini
  • 1/2 Cup Granulated Erythritol (or preferred granulated sweetener)
  • 1 Egg
  • 6 TB Unsweetened Non-Dairy Milk
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Ground Allspice


  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine the flours and baking powder together and whisk.
  3. Add the pumpkin, grated (and squeezed!) zucchini, egg, milk, sweetener, vanilla, and spices.
  4. Mix everything together until a uniform, thick, wet batter is formed.
  5. Pour the batter into a greased 8×4 standard loaf pan and smooth out the top.
  6. Bake the loaf in the preheated oven for 30-35 minutes (until a toothpick comes out clean).
  7. Remove the loaf from the oven, let it cool slightly, before turning the loaf out and allowing it to completely cool on a wire rack before storing.
  8. Cut into slices to have ready for breakfast or a snack.


Add a banana to the batter to cut down on the sugar.
Add walnuts or pecans.
Add dark chocolate chips.
Add pineapple bits.