All summer, our local farmer’s basket has included beautiful green and yellow squash, gifting us with ample opportunities to create new preparations. As we move into fall, I’m seeking out more ways to incorporate cinnamon, cardamom, nutmeg, and cloves into my baking – to me, these best represent the aromas of autumn. I’m really pleased with how this recipe turned out.
Spiced Paleo Zucchini Bread
- 2 cups almond flour
- 1/2 tsp Kosher salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 cup date paste
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 cup grated zucchini
- 1/2 cup pecans chopped
- 1/4 cup raisins chopped
- Preheat your oven to 350 degrees F. Grease two small or one large loaf pan with coconut oil and dust with almond flour.
- You can quickly grate the zucchini in a food processor. Drain as much liquid as possible from the squash, using a clean cloth napkin or towel to squeeze out the liquid.
- Combine the almond flour, salt, baking soda, cinnamon, and cardamom in a small bowl.
- Whisk the applesauce, date paste, and eggs together in a large bowl. Add the almond flour mixture into the wet mixture and thoroughly combine.
- Fold in the zucchini, pecans, and raisins. Gently pour the batter into the prepared pans.
- Bake for 45-60 minutes (45 minutes for two small pans, up to 60 minutes for one large pan) until a toothpick inserted in the loaf comes out clean.
- Let the breads cool in the pans for about 1 hour, and then serve. You can store leftovers in the refrigerator for 3-5 days; toast slices and serve with nut butter. Enjoy!