Paleo Pumpkin Zucchini Bread Recipe
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This Paleo Pumpkin Zucchini Muffins Recipe Is A Healthy Breakfast That S Easy To Make These Muffins Ar Pumpkin Zucchini Muffins Zucchini Muffins Paleo Pumpkin
Preheat oven to 350 degrees f 175 degrees c.
Paleo pumpkin zucchini bread recipe. Paleo pumpkin bread ingredients the base on this paleo pumpkin bread recipe stays the same as my previous quick bread recipes almond flour tapioca flour baking soda salt butter or coconut oil and vanilla extract. The baking time is short 30 35 minutes. But instead of mashed bananas we ll used organic canned pumpkin and instead of honey we ll use maple syrup.
This is a quick bread recipe similar to my paleo banana bread and paleo pumpkin bread recipes so it will naturally be a thicker bread than sandwich bread. Beat eggs sugar vegetable oil pumpkin and vanilla extract together in a second bowl until mixture is smooth and creamy. Simply bake the batter in a 9 5 or 8 3 pan for 35 45 minutes at 350 degrees f.
I recommend lining the loaf pan with aluminum foil and then greasing the foil for easy removal. This paleo zucchini bread is flecked with fresh zucchini warm cinnamon and delicately sweet coconut sugar for a gluten free grain free low carb recipe. Of course you can eat it plain or top it with butter.
Grease and flour 2 8x8 inch baking dishes. These healthy pumpkin muffins can easily be made into pumpkin zucchini bread. Line a 9x5 inch loaf pan baking parchment.
And this paleo pumpkin bread recipe is easy with 10 minute prep. Sift flour pumpkin pie spice salt baking soda and baking powder together in a large bowl. Stephanie fit and fresh blogger and crossfit lover made this delicious pumpkin zucchini bread with pumpkin purée.
Stir almond flour coconut flour pumpkin pie spice baking soda baking powder and kosher salt together in a bowl with a whisk to mix. Sugar free and gluten free but tastes just like the real thing. Preheat oven to 325 degrees f 165 degrees c.
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