zucchini bread for everyone
Summer is all about sunshine, swimming, and squash! I don’t do enough of the swimming lately, but the squash is something I’m all about on the daily. I like to put zucchini in my smoothies, we use it as pasta or “zoodles”, and of course, there’s always the sweet option.
My mom made all the breads growing up…banana bread, pumpkin bread, zucchini bread. Yum. I’m always shocked when people I meet say “I’m not a sweets person.” What?? Bless you! That’s amazing! I’ve had plenty of difficulty with sweets because I AM a sweets person and I know a ton of sugar is not good for me. Now, since I have children who I don’t want to raise with a ton of sugar on their tongues, nor pass on the same sugar addiction…(still working on that one)…I strive to make healthier treats. My daughter and I also can’t handle the gluten, so we often do the paleo thing.
My friend Ashleigh has been growing an amazing backyard garden this year and she blessed us with the most beautiful zucchini! Zucchini bread has been on my brain ever since. We’ve been striving to live more simply, (which I’ll be sharing more about in a new post soon!), and I was running out of ingredients. I had all the zucchini in the world, but I no longer had fresh, ripe bananas and I was running low on eggs. Normally, I would just run over to Whole Foods to get the ingredients required for whatever recipe I deemed necessary. I would also get the rest of my ever growing list and then a few other things that caught my eye. We have been trying to be more intentional of how and where we spend our money. So I didn’t want to spend the $30 we have until next pay day on a trip to Whole Foods where I would not be able to get more than a few items. How much of a priority WAS this zucchini bread, anyway?
Well, in the spirit of minimalism and frugality, I put my resourceful pants on and found my previously frozen bananas that I use for smoothies. Perfect! I resigned to only one loaf instead of my usual 2 or more. So, today, with two kids climbing all over me and singing loudly to the Trolls soundtrack, we baked some bread, baby. Let me tell you, contentment tastes good.
You want the recipe? Here it is…
Paleo Zucchini Bread
1 3/4 cups Bob’s Red Mill Paleo 1:1 baking flour
1 tsp baking soda
1/2 tsp salt
1 Tbsp honey
1 Tbsp pure maple syrup
1 very ripe banana, mashed
2 Tbsp almond butter
1/4 cup coconut oil, melted
1 tsp cinnamon
1 cup fresh zucchini, grated
1/4 cup raw cacao nibs
Preheat oven to 350. Mix dry ingredients in a small bowl . Mix wet ingredients in a large bowl. Stir in grated zucchini and then cacao nibs. Spray or coat a bread loaf pan with coconut oil or safflower oil. Bake for 50-60 minutes until inserted knife comes out clean. Cool for 10 minutes before serving.
(you can add whatever mix ins you like! raisins, walnuts, goji berries…go for it! and let me know what you tried!)