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just better.® Zucchini Pumpkin Bread

just better fiber zucchini pumpkin quick bread recipe

Did you know that September is National Fruit & Vegetable Month? We are celebrating by incorporating seasonal produce and flavors in our meals and drinks. We hope you will join us!

Autumn is fast approaching and with it comes all the fun fall flavors like Pumpkin Spice, Maple Walnut, Apple Cider, and Salted Caramel. YUM! 😋

The season’s aromatic flavors are not just for coffee drinks! We encourage you to get creative this year by adding squash, apples, and nuts to your salads, soups, and stews! What’s your favorite fall produce?

Once the weather starts to cool, we start thinking about cozy quick breads, nourishing soups, and hearty stews that are nutrient-dense and fiber-rich. 

Getting enough fiber is easier than ever when you cook and bake with just better.® prebiotic fiber! In fact, we came up with a new healthy spin on a seasonal quick bread recipe.  

just better.® Zucchini Pumpkin Quick Bread  

While one medium-sized zucchini has only 2 grams of fiber, adding just better.® and pumpkin gives this recipe a big fiber boost! And since you can use just better.® fiber as a sugar swap, our recipe is lower in sugar than many other zucchini quick breads. 

This recipe makes 2 loaves - one for you and one for a loved one because sharing makes life just better.®! 😉 Let’s get baking!

just better.® Zucchini Pumpkin Quick Bread
Prep Time: 10 Minutes (15 if you like to take your time.)
Cook Time: 40 to 50 Minutes (because sometimes even quick bread likes to take its time too!) 
Optional Toe-Tappin’ Baking Tune: ‘Pumpkin’ by The Regrets

Preheat your oven to 350°


6 Tablespoons of just better.® prebiotic fiber 

6 Tablespoons of granulated sugar

3/4 cup brown sugar (Or brown sugar substitute) 

1/2 cup vegetable oil

3 eggs lightly beaten

1 15 oz can of organic pumpkin puree

1 Tablespoon vanilla extract

3 cups all-purpose flour (Or your favorite gluten-free baking flour)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves or allspice 

1 1/2 cups shredded organic zucchini


Preheat your oven to 350° 

Prepare 2 loaf pans with grease & flour

Combine just better.® fiber, sugars, and oil in a large mixing bowl. 

Add in organic canned pumpkin puree, eggs, and vanilla -- mix well.

Combine dry ingredients in a separate bowl and gradually mix them into the pumpkin mixture.

Fold in a third of the shredded zucchini at a time until well combined.

Bake for 40-50 minutes or until a toothpick comes out clean (or with a few moist crumbs clinging to it). 

Fiber Facts:

Per Loaf:

30 grams of fiber from just better.® fiber​

10 grams of fiber from pumpkin 

3 grams of fiber from zucchini

Total: 43 grams of fiber per loaf

The average loaf yields 16 slices 

2 slices per serving 

Total estimated fiber per serving: 5.38 grams 

We hope you enjoy a couple of warm slices of just better.® Zucchini Pumpkin Quick Bread soon! Who will you share your second loaf with? 

Stay tuned for more recipes featuring just better.® fiber and get all the inside tips & tricks to living a high-fiber life with just better.® Non-GMO prebiotic fiber!