This paleo pumpkin zucchini bread is made with almond flour, sweetened with maple syrup and loaded with freshly shredded zucchini and canned pumpkin puree. It's a great loaf for the fall - moist, tender and full of pumpkin flavor!
If you're in the mood for a sweet fall loaf, then this paleo pumpkin zucchini bread is the perfect option!
It's moist and tender, with a lovely pumpkin and cinnamon flavor. In addition, this loaf contains shredded zucchini - but I promise you can't taste it. It's a great way to boost the nutritional content of this bread, without sacrificing flavor or texture.
Why You'll Love this Pumpkin Zucchini Bread
- paleo friendly - made with real, whole food ingredients
- gluten free and grain free - made with almond flour
- dairy free - no milk or butter
- refined sugar free - sweetened with maple syrup
- kid approved - my kids aren't big pumpkin or zucchini fans, but loved this loaf
Ingredients
You can find the full recipe for this pumpkin zucchini bread in the recipe card below, but here's an overview of the ingredients you'll need:
- blanched almond flour - this loaf is made with almond flour to keep it gluten free and paleo friendly. The best swap would be tigernut flour.
- tapioca starch - needed for texture purposes. You can swap tapioca starch for arrowroot starch/flour.
- cinnamon - for flavor. Feel free to use pumpkin pie spice instead.
- baking soda - so the loaf rises.
- salt - enhances the flavors.
- shredded zucchini - You'll need to shred the zucchini (I used a cheese grater) and then squeeze out the water using a nut milk bag or cheese cloth.
- pumpkin puree - I used organic canned pumpkin puree, but you can make your own too.
- large eggs - to bind the ingredients and give the loaf structure.
- maple syrup - to sweeten the bread.
- vanilla extract - for flavor.
How to Make Paleo Pumpkin Zucchini Bread
Here's how to make this paleo pumpkin zucchini bread recipe:
- First, preheat oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- Whisk the dry ingredients in one bowl and the wet in another.
- Pour the wet mixture into the dry mixture and mix until well combined.
- Pour the batter into your lined loaf pan.
- Bake at 350 degrees for 50-55 minutes.
- After baking, let the loaf rest for 5-10 minutes in the pan, then transfer it to a wire cooling rack.
- Cut once fully cooled.
Storage
Store this gluten free pumpkin zucchini bread in a sealed container in the fridge and enjoy within one week.
FAQ
Yes! Feel free to swap the almond flour for tigernut flour to make this pumpkin bread nut free.
Simply rinse the zucchini with water, pat dry and then use a cheese grater to shred the zucchini. There's no need to remove the skin. Afterwards, place the zucchini in a nut milk bag and squeeze out the excess water. If you don't have a nut milk bag, you can use cheesecloth or paper towels.
More Paleo Pumpkin Recipes
Paleo Pumpkin Zucchini Bread (With Almond Flour)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8x4 inch loaf 1x
Description
These paleo pumpkin zucchini bread is gluten free, grain free and dairy free. This loaf is extremely moist and tender - the perfect fall flavored treat.
Ingredients
- 2 cups blanched almond flour (180g)
- ½ cup tapioca starch (60g)
- 1 tsp cinnamon
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup shredded zucchini, lightly packed (115g)*
- ½ cup organic pumpkin puree
- 3 large eggs
- ¼ cup maple syrup
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper and set aside.
- In a large mixing bowl, whisk together dry ingredients. This includes the almond flour, tapioca starch, cinnamon, baking soda and salt.
- In a separate bowl, whisk together the zucchini, pumpkin, eggs, maple syrup and vanilla.
- Pour the wet mixture into the dry mixture and stir until combined.
- Pour the batter into the lined loaf pan.
- Place the pan in the oven and bake at 350 degrees for 50-55 minutes.
- After baking, let the loaf cool for 5-10 minutes in the pan, then transfer it to a wire cooling rack.
- Cut once fully cooled.
- Storage: place zucchini bread in a sealed container in the fridge and enjoy within one week.
Notes
*You'll need to shred the zucchini and remove the excess water using a nut milk bag, cheese cloth or paper towels. The 115 grams is the zucchini weight with the water removed.
Katie
My family and I love this paleo pumpkin zucchini bread. Enjoy!