It’s so close to Fall I can literally smell it.. From my kitchen. And now you can, too! I’m trying to use up the last of my overgrown garden so crazy large zucchini to the rescue! *This article contains affiliate links so I can share some amazing finds that has made baking in my home a lot easier!
This gluten-free, paleo pumpkin zucchini bread is a delicious and healthy treat perfect for breakfast or as a snack. It’s moist, flavorful, and packed with nutritious ingredients. Follow this easy recipe to enjoy a slice of this delightful bread.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder (gluten-free)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 cup canned pumpkin puree
- 1/2 cup grated zucchini, excess moisture squeezed out
- 1/3 cup honey or maple syrup (adjust to taste)
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/3 cup chopped nuts (optional)
- 1/3 cup cacao chocolate chips (optional, ensure they are dairy-free for paleo)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, ginger).
- Wet Ingredients: In another bowl, combine the pumpkin puree, grated zucchini, honey or maple syrup, eggs, melted coconut oil, and vanilla extract. Mix well until everything is thoroughly combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until you have a smooth, well-mixed batter. If desired, fold in chopped nuts and/or chocolate chips.
- Baking: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. If you like, you can sprinkle a few additional chocolate chips or nuts on top for decoration.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick or skewer inserted into the center of the bread comes out clean.
- Cooling: Once done, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent the bread from becoming soggy.
- Slice and Serve: Once completely cool, slice your gluten-free paleo pumpkin zucchini bread into thick, delicious slices. Enjoy as a snack or for breakfast!
- Storage: Store any leftovers in an airtight container at room temperature for a day or two, or in the refrigerator for longer freshness. You can also freeze slices individually for future use.
Feel free to customize this bread by adding your favorite nuts, seeds, or dried fruits. This gluten-free, paleo recipe is perfect for those with dietary restrictions or anyone looking for a healthier pumpkin bread option. Enjoy!