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
- kid approved - my kids aren't big pumpkin or zucchini fans, but loved this loaf
Ingredients
Here's what you need to make this pumpkin zucchini bread with almond flour:
- blanched almond flour
- tapioca starch (or arrowroot)
- cinnamon
- baking soda
- salt
- shredded zucchini
- pumpkin puree
- large eggs
- maple syrup
- water (or nut milk)
- vanilla extract
If you need this recipe to be nut free, tigernut flour should work in place of the almond flour.
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.
- In a large mixing bowl, whisk together dry ingredients. This includes the almond flour, tapioca starch, cinnamon, baking soda and salt.
- Shred the zucchini and remove any excess water. You can do this using a nut milk bag, cheesecloth or paper towels.
- Add the zucchini, pumpkin, eggs, maple syrup, water and vanilla to the dry mixture. Whisk until well combined.
- Pour the batter into the lined loaf pan.
- Place the pan in the oven and bake at 350 degrees for 45-50 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.
This loaf rises when baking in the oven, but as it cools the bread flattens. So no, there isn't much rise to this pumpkin zucchini bread.
More Paleo Pumpkin Recipes
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Paleo Pumpkin Zucchini Bread (With Almond Flour)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8" x 4" 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
- 1 ½ cups blanched almond flour (140g)
- ½ cup tapioca starch (60g)
- 1 tsp cinnamon
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup shredded zucchini (118g)*
- ½ cup organic pumpkin puree
- 2 large eggs
- ¼ cup maple syrup
- 2 tbsp water (or nut milk)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" 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.
- Shred the zucchini and remove any excess water. You can do this using a nut milk bag, cheesecloth or paper towels.
- Add the zucchini, pumpkin, eggs, maple syrup, water and vanilla to the dry mixture. Whisk until well combined.
- Pour the batter into the lined loaf pan.
- Place the pan in the oven and bake at 350 degrees for 45-50 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: place zucchini bread in a sealed container in the fridge and enjoy within one week.
Notes
*118g measured with water. Be sure to remove any excess water from the zucchini so that the batter isn't too moist.
Katie
My family and I love this paleo pumpkin zucchini bread. Enjoy!