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Paleo Pumpkin Zucchini Bread (With Almond Flour)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8" x 4" loaf 1x


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.


  • 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


  1. Preheat oven to 350 degrees F.  Line an 8" x 4" loaf pan with parchment paper and set aside.
  2. In a large mixing bowl, whisk together dry ingredients.  This includes the almond flour, tapioca starch, cinnamon, baking soda and salt.
  3. Shred the zucchini and remove any excess water.  You can do this using a nut milk bag, cheesecloth or paper towels.
  4. Add the zucchini, pumpkin, eggs, maple syrup, water and vanilla to the dry mixture.  Whisk until well combined.
  5. Pour the batter into the lined loaf pan.
  6. Place the pan in the oven and bake at 350 degrees for 45-50 minutes.
  7. After baking, let the loaf rest for 5-10 minutes in the pan, then transfer it to a wire cooling rack.
  8. Cut once fully cooled.
  9. Storage: place zucchini bread in a sealed container in the fridge and enjoy within one week.


*118g measured with water.  Be sure to remove any excess water from the zucchini so that the batter isn't too moist.