I love breads and pastas and deliciousness of the sort. It’s so tasty and comforting and leaves me craving more. However, I do not like how it makes me feel: bloated, intestine-aly distraught, fatigued, and overall, like caca. Not something you want. That 20 minutes of deliciousness can wreak havoc on your body. So let’s find a better alternative! And I have, so no worries!
I am not a huge fan of zucchini’s. Actually, that’s not correct. I haven’t ever really eaten zucchini so I’m not sure how I really like it. I don’t buy it regularly (or ever, for that matter) but I am a HUGE fan of zucchini bread. The texture, the moistness, the deliciousness; love it!
I have transitioned from eating grains almost everyday to limiting/eliminating them in my diet. I’m a normal human being and like the occasional splurge; I’ll eat pizza or a sandwich if I go out. Otherwise, I limit my foods to meat, veggies, healthy fats, fruits, and nuts. I feel much better without grains in my diet and my digestive system is much happier. I still crave spaghetti once in a while or some steaming hot fettuccine alfredo but I think about the consequences (and loads of calories) and I’d rather steer clear of it.
So I was craving some delicious sweet bread (and not wanting to actually eat regular bread) and happened to find a paleo recipe for zucchini bread. Mm! Perfect!! I created this delightful loaf in my humble abode and it is truly delicious. I feel like it got better in the next day or two. It got moister, if you will. And I know everyone hates that word. But it is the perfect word to describe zucchini bread, and this one at that!
Here are the ingredients:
- 1 medium zucchini, shredded
- 2 eggs, whisked
- 3/4 cup sunbutter (or nutbutter if you prefer. I did prefer)
- 1/3 cup raw honey
- 1/4 cup cocoa powder
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
What to do with those ingredients:
- Preheat your oven to 375 degrees.
- Shred your zucchini. I used the shredder/grater on my food processor. Worked quite well. I’m sure you could manually shred your zuc.
- Remove the excess liquid from the zucs. Put paper towel down and squish down with another paper towel. I went through a bit of paper towel. You want the zucchini to be somewhat dry.
- Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.
- Pour your ingredients into a loaf pan. I used a 5×7, I think. The normal sized loaf pan, I guess.
- Place in oven to bake for 30-40 minutes or until toothpick comes out clean when you poke it. Mine took about 35 minutes to completely cook through.
- Let cool, I keep mine refrigerated and it’s divine.
I found this recipe on http://paleomg.com/moist-chocolate-zucchini-bread/
