100% Guilt Free Vegan G/F Pumpkin Zucchini Bread

11:16 AM

Yes! This recipe is completely sugar, fat, dairy and gluten free...And YES it does still taste good. Tastes amazing in fact. Eat an entire loaf if you want to because you will actually want to! This recipe makes two loafs. Do your self a favor and don't halves it. You will be glad you have the other when the first one is gone with in the first few hours. Its taken me about 4 months to perfect this. I hope you will give it a shot and let me know what you think ;)

 Chocolate Swirl Version

 Regular Version with out chocolate is my favorite!

3 "Eggs" 
If you don't wish to use an egg substitute simply use 3 eggs.
2 cups of Splenda or Stevia 
1 cup of canned pumpkin
2 3.2oz Pouches of cinnamon apple sauce
1 teaspoon Vanilla Extract
1 teaspoon Maple Extract
3 Cups of Pamelas g/f Baking Blend flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon 
1 cup loosely packed zucchini.
(always measures out to one whole medium zucchini)

Sprinkle top with some Splenda Brown Sugar 

When I am in the mood I will occasionally add 1.5 tablespoons of cocoa powder to 1/3 of the mixture in a separate bowl and swirl it in the middle layer of the loaf pan. 

Pre-heat oven to 350
Mix all wet ingredients except zucchini.

Mix all dry ingredients and gradually add to the pumpkin mixture.

Stir in zucchini and and continue to mix. 

Pour mixture into two greased loaf pans.
Bake at 350 degrees for 40 minutes. Let cool for 10 minutes and then remove from pans.

Try a piece warm! Its out of this world delish! 

The girls can't get enough!!! If they like, you know it's good! ;)

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  1. Okay. This looks amazing. I need to make this!!!

  2. Definitely trying this! I need all the guilt free treats I can get during the holidays!


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