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When Summer Meets Fall [grain free pumpkin zucchini bread]

Posted Oct 01 2012 7:19am

its monday!
october 1st!
[when did that even happen by the way...]
the leaves are so beautiful in NY

and i have a paleo friendly recipe for you :)

the farm still had the last of their zucchini for sale this week. our garden has been done with the zuc’s for a while, so i grabbed a few and combined with fall flavors for a simple + healthy bread. i kind of just made this up and it was the first time making it. it turned out great! not your typical dense bread though. its actually super light and almost spongy, and farrrr far far from dry. so if you have extra zucchini lying around and love pumpkin, this bread is for you!


    Print This!    

1.5 cups blanched almond flour ( i use honeyville )

1/2 teaspoon salt

3/4 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 cup pumpkin puree

1/4 cup raw honey

1 cup shredded zucchini, drained of excess liquid (let it sit in a towel and squeeze out water)

3 eggs, room temperature

1/2 cup chopped walnuts, optional

Set oven to 350F. Mix dry ingredients (flour through nutmeg). Mix wet ingredients in separate bowl (pumpkin through eggs). Add wet to dry. Fold in walnuts.

Spray loaf pan and bake 40-50 minutes or until golden and set

Store in Refrigerator

Enjoy as a snack or breakfast, with kerry gold butter and hot coffee with fall spices added…mmmm. Can you tell I love this time of year? :) Have  a good one!


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