Spiced Paleo Zucchini Bread

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

This spiced bread is light and hearty, naturally sweetened with applesauce, date paste, and chopped raisins. The basic blueprint for this recipe comes from "The Gluten-Free Almond Flour Cookbook", but the flourishes are all my own.
Prep Time15 mins
Cook Time45 mins
Course: bread, Breakfast, Dessert
Cuisine: American, paleo
Keyword: dairy-free, gluten-free, sugar-free, wheat-free, Whole Life Challenge, zucchini
Servings: 8
Calories: 142kcal
Author: planfulcook


  • 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!


The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam has been a great book to kickstart my own creativity and expand my concept of what I can use almond flour for (and by extension, other nut flours). 
Cardamom is an intense spice with a strong flavor; a little goes a long way. It originated in India and is used in a lot of Indian recipes. If you don’t have any ground cardamom, you can blend nutmeg and cinnamon together in equal parts as an adequate substitute. 

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