Zucchini Pumpkin Spice Loaf
Introducing the perfect fall treat: a low-carb, low-sugar, high-protein zucchini pumpkin loaf! This delicious, nutrient-packed loaf combines the cozy flavors of pumpkin with the subtle freshness of zucchini, making it the ideal snack or breakfast as the weather cools down. Packed with protein and low in carbs, this loaf is not only satisfying but also great for supporting balanced hormones.
High-protein, low-carb foods can help regulate blood sugar levels, reduce cravings, and support optimal hormone function—essential for managing weight, improving energy, and reaching your health goals. Enjoy a slice of autumn that nourishes your body and keeps you feeling your best!
What you’ll need:
2 eggs
1/2 cup coconut oil – melted
1/3 cup yacon syrup
1 cup pumpkin puree
1 tsp vanilla
3/4 cup almond flour
1/2 cup coconut flour
1/2 cup protein powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tbsp pumpkin pie spice
2 cups shredded zucchini ( squeezed)
1/2 cup mini chocolate chips (optional)
1/2 cup chopped walnuts (optional)
Directions (makes 12 sevings):
Preheat oven to 350F and a loaf pan (I used 8×4) with non-stick spray and parchment paper.
In a large bowl, whisk together your eggs, coconut oil, and yacon syrup.
Whisk in pumpkin puree and vanilla. Set aside.
In a smaller bowl, mix together flours, protein powder, baking soda, baking powder, salt, and pumpkin pie spice.
Add dry ingredients to wet ingredients and stir until combined. Stir in shredded zucchini and mini chocolate chips and walnuts, saving 1/3 cup for sprinkling on top before baking.
Pour into greased loaf pan. Sprinkle with remaining chocolate chips and nuts.
Bake for 45-55 minutes or until toothpick inserted in middle comes out clean.
Macros (per serving)
296 Calories
22g Fat
13g Carbs
6g Fibre
11g Protein