These gluten free pumpkin zucchini bars are a moist, flavorful treat that combine the natural sweetness of pumpkin with the subtle freshness of zucchini. Perfect for fall and year-round baking, they offer a nutritious twist on traditional bars by incorporating veggies and warming spices. The bars are easy to make, naturally gluten free, and a great way to sneak extra veggies into your diet without sacrificing taste.
Ingredients
- 1 cup pumpkin puree (canned or homemade, not pumpkin pie filling)
- 1 medium zucchini, grated (about 1 cup, squeezed dry)
- 3 large eggs
- 1/2 cup coconut sugar or brown sugar
- 1/3 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups gluten free all-purpose flour blend (with xanthan gum included)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder (gluten free)
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves or allspice
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/3 cup chocolate chips or raisins
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
- Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible to avoid soggy bars.
- In a large mixing bowl, whisk together the eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth and well combined.
- Stir in the pumpkin puree and the squeezed grated zucchini until evenly incorporated.
- In a separate bowl, whisk together the gluten free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients. Fold gently until just combined. Avoid overmixing to keep the bars tender.
- If using, fold in the nuts and/or chocolate chips or raisins at this stage.
- Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from oven and let cool completely in the pan on a wire rack before slicing into bars.
Tips
- Grating and draining zucchini: This step is crucial to prevent extra moisture from making your bars dense or soggy. Use a towel to wring out as much liquid as possible.
- Flour blend choice: Choose a high-quality gluten free all-purpose blend that contains xanthan gum or another binder for the best texture. If your blend lacks xanthan gum, add 1/4 teaspoon to the dry mix.
- Sweetener swaps: You can substitute coconut sugar with brown sugar, maple sugar, or a blend of honey and a little extra flour to maintain texture, but avoid liquid sweeteners alone unless you adjust other wet ingredients.
- Mix-ins: Nuts add crunch and healthy fats, while chocolate chips or dried fruit give bursts of sweetness. Feel free to omit or swap based on preference or allergies.
Serving Suggestions
These pumpkin zucchini bars are delicious served as a breakfast treat alongside a hot cup of coffee or tea. They also work well as a wholesome snack or dessert. For a more decadent touch, spread a thin layer of cream cheese or nut butter on top. Pairing them with fresh fruit or a dollop of yogurt makes for a balanced and satisfying plate.
Variations
To customize these bars, try adding 1 teaspoon of pumpkin pie spice instead of the individual spices for a more traditional pumpkin flavor. For a nut-free version, omit the nuts and substitute with sunflower seeds or pumpkin seeds for crunch. You can also swap the zucchini for shredded carrot or even finely chopped apples for a slightly different texture and flavor profile. For a vegan adaptation, replace the eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, chilled for 5 minutes), and use a plant-based oil.
Storage and Reheating
Store the pumpkin zucchini bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week or freeze for up to 3 months. To freeze, wrap bars individually or in portions with plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator or on the counter for a few hours. Reheat in a microwave for 15-20 seconds or warm in a preheated oven at 300°F (150°C) for 5-7 minutes to restore softness.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin by roasting or steaming it until tender, then pureeing it until smooth. Use the same quantity (1 cup). Make sure the puree isn’t watery; drain excess liquid if needed to maintain the right batter consistency.
How do I know if my gluten free bars are done baking?
Insert a toothpick or cake tester into the center of the bars. If it comes out clean or with a few moist crumbs, the bars are done. Because gluten free batters can be more delicate, avoid overbaking which can dry them out.
Can I make these bars nut-free and still have good texture?
Absolutely. You can simply omit the nuts or replace them with seeds like pumpkin or sunflower seeds for crunch. The texture primarily comes from the zucchini, pumpkin, and gluten free flour blend, so nuts are optional.
What if I don’t have coconut oil? Can I use butter or another oil?
Yes, melted butter or neutral oils like vegetable or canola oil work well. Coconut oil adds a subtle flavor and helps keep the bars moist, but swapping it won’t drastically change the recipe’s outcome.
Is it necessary to peel the zucchini before grating?
No, the skin of zucchini is tender and contains nutrients, so it’s perfectly fine to grate it with the skin on. Just be sure to squeeze out excess moisture afterward.
Can I double this recipe for a larger batch?
Yes, doubling the ingredients and using a 9×13-inch pan will work well. Adjust baking time to around 40-45 minutes, checking doneness with a toothpick starting at 35 minutes.
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