Paleo Pumpkin and Zucchini Bread

It's All Hallow's Eve. Not a tradition I generally subscribe to but if you have leftover pumpkin from carving out pumpkin lanterns (like the one pictured) or you just want a wholesome, tasty snack, then try my Paleo Pumpkin and Zucchini Bread.

Paleo Pumpkin and Zucchini Bread

Paleo Pumpkin and Zucchini Bread

This recipe is really easy to make, it takes a while to bake but I like to throw it in after dinner and cover with a tea towel and leave to cool overnight, ready for breakfast in the morning. It's perfect served with some avocado and a side of homemade sauerkraut, or toasted and served with a little drizzle of honey or maple syrup and a hot cup of herbal tea. The best part about this recipe is it's full of hidden veggies. They're in there but you can't taste them.

Paleo Pumpkin and Zucchini Bread

Preparation time: 5 mins; Cooking time: 2 hrs 30 mins; Total time: 2 hrs 35 mins


  • 300g raw pumpkin, peeled and roughly chopped

  • 150g zucchini, roughly chopped

  • 300g blanched almond meal

  • 150g arrowroot flour

  • 4 eggs

  • 60g coconut oil, melted

  • 2 tbsp apple cider vinegar

  • 2 tsp GF baking powder

  • 1 tsp Himalayan pink salt

  • pinch of ground nutmeg

  • 25g chia seeds

  • 50g pepitas, plus extra for topping (optional)


  1. Preheat oven to 160°C and line a loaf tin with baking paper.

  2. Add pumpkin and zucchini to bowl and grate 2 secs/spd 6. Check to make sure there aren't any big chunks. scrape down the sides and grate for a further 1 sec/spd 6, if needed.

  3. Add all other ingredients, except the chia seeds and pepitas and blend for 10 secs/spd 5. Scrape down the sides.

  4. Add chia seeds and pepitas and mix 5 sec/spd 4/Reverse.

  5. Pour batter into your lined loaf tin and sprinkle with extra pepitas (optional).

  6. Bake for approximately 2.5 hours. Checking after 2 hours.

  7. Allow to cool in the tin before slicing and serving.


  1. Instead of roughly chopping the pumpkin and zucchini, grate them into a large mixing bowl.

  2. Add eggs, apple cider vinegar, oil, salt and nutmeg and stir through.

  3. Add almond meal, arrowroot flour, baking powder, chia seeds and pepitas and mix well.

  4. Continue with steps 5 - 7 above.