zucchini bread

Gluten Free, Paleo Friendly Zucchini {or Pumpkin} Bread

gluten free, paleo zucchini bread As we harvested the last of our zucchini's at the end of summer, I took full advantage of baking a healthy rendition of zucchini bread and posted it on my instagram. I haven't gotten around to actually posting the full recipe since then, and now we are in full blown PUMPKIN MODE!!!!

So, today I will provide you with both my fave baked good recipes: Zucchini Bread and Pumpkin Bread!

The quickest, healthiest recipe I found after a quick look online for gluten free, paleo friendly zucchini bread was by this blog: 


1 1/2C almond flour

1 1/2tsp baking soda

1/2tsp salt

1tsp cinnamon

1C grated zucchini (water squeezed out)

3 eggs (cafe free and organic preferably)

3TBS maple syrup (grade b and organic preferably)

1 banana - mashed

1TBS coconut oil

*my option: sprinkle walnut pieces and carob chips in and on top for extra yum!*


Preheat oven to 350 and grease bread pan with coconut oil. Combine dry ingredients and set aside. Combine wet ingredients besides zucchini in a stand mixer and beat on medium for 2 minutes. Add zucchini and mix until well combined. Pour dry ingredients into wet and mix until well incorporated. Add handful of walnut pieces and handful of carob chips and mix together. Pour into pan and bake for about 35-40minutes or until a toothpick comes out center clean. Let sit for 5 minutes and cool on wire rack. Enjoy!!

Pumpkin Bread {or pumpkin anything} is my FAVE!!! This recipe is from / inspired by Alicia Silverstone's book, The Kind Diet.


5C pumpkin puree

2C maple syrup

2 eggs

1C almond milk

3/4C safflower or coconut oil

1tsp vanilla

4C gluten free flour

3tsp baking soda

3tsp baking powder

1TBS cinnamon

1tsp nutmeg

3/4C carob chips

1C walnut pieces


Preheat oven to 350 and grease bread loaf pans. Combine the pumpkin puree, sugar, eggs, milk, oil and vanilla extract in a mixing bowl. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the carob chips and nuts if reserving some to sprinkle on top. Add the wet ingredients to the dry until just combined. Fill the pan with the batter and top with reserved carob chips and nuts. Bake for 45 minutes or until the top springs back when pressed with a finger. Let the loaf cool for a few minutes, then turn out onto a baking rack to cool completely. DELISH!!

For another pumpkin bread or muffin alternative, see this post from last fall, and check out more recipes and menu planning for healthy eating inspiration! To schedule a diet assessment with me, please click here.