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Paleo Pumpkin Zucchini Bread (With Almond Flour) Recipe

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4.3 from 9 reviews

This Paleo Pumpkin Zucchini Bread is a moist and flavorful loaf made with almond flour and tapioca starch, perfect for a healthy, grain-free treat. Infused with warm cinnamon, pumpkin puree, and shredded zucchini, it offers a delightful combination of fall flavors while staying compliant with paleo dietary guidelines. Sweetened naturally with maple syrup and balanced by a light texture, this bread is ideal for breakfast or a wholesome snack.

  • Total Time: 60-65 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 2 cups blanched almond flour (180g)
  • 1/2 cup tapioca starch (60g)
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup shredded zucchini, lightly packed (115g)
  • 1/2 cup organic pumpkin puree
  • 3 large eggs
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Line an 8×4 inch loaf pan with parchment paper to prevent sticking and set aside.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, tapioca starch, cinnamon, baking soda, and salt until well combined.
  3. Combine wet ingredients: In another bowl, whisk together the shredded zucchini, pumpkin puree, eggs, maple syrup, and vanilla extract until smooth and evenly mixed.
  4. Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and stir just until combined, ensuring the batter is evenly mixed but not overworked.
  5. Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it evenly.
  6. Bake: Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Remove from oven and allow the bread to cool in the pan for 5-10 minutes to set, then transfer it to a wire rack to cool completely.
  8. Slice and serve: Once fully cooled, cut into slices and serve at room temperature.
  9. Storage: Store the zucchini bread in an airtight container in the refrigerator and consume within one week for best freshness.

Notes

  • Ensure the zucchini is only lightly packed to avoid excess moisture in the bread.
  • Use fresh or organic pumpkin puree for the best flavor and texture.
  • If you prefer a sweeter bread, slightly increase the maple syrup, but keep in mind this will increase sugar content.
  • Almond flour can be substituted with other nut flours, but the texture may vary.
  • This bread freezes well; wrap in plastic wrap and place in a freezer bag for up to 3 months.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Paleo

Find it online: https://monicarecipes.com/paleo-pumpkin-zucchini-bread-with-almond-flour-recipe/