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
Scale
- 1 1/2 cups blanched almond flour (140g)
- 1/2 cup tapioca starch (60g)
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup shredded zucchini (118g)*
- 1/2 cup organic pumpkin puree
- 2 large eggs
- 1/4 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.