Dislocated shoulder…..I'm back
with some awesome Zucchini Bread!
I've been back at CrossFit Midlothian and my Paleo eating for two weeks now. I have put on way too much weight after dislocating my shoulder. I am so glad to be back and it was time to try a new recipe. I found a chocolate zucchini bread recipe on Pinterest that used a Paleo version of Nutella that I did not have access to. She gave the suggestion that if you didn't have this on hand, you could substitute some almond butter mixed with 100% maple syrup and some cocoa. Two surprises for me - 1. no almond or coconut flour needed and 2. this bread actually did rise! This is a great bread to eat warm right out of the oven. Or I have taken a few bites just to satisfy my sweet tooth.
Cinnamon Chocolate Zucchini Bread
Ingredients:
1 cup almond butter
1 tbsp maple syrup
2 tbsp unsweetened cocoa powder
1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
2 large eggs
2 tbsp 100% maple syrup
1 tbsp pure vanilla
1 tsp apple cider vinegar
1/2 tsp baking soda
1/8 tsp sea salt
1 tsp cinnamon
1. Preheat oven to 400 degrees. In my mixer I added the almond butter, 1 tbsp maple syrup and 2 tbsp unsweetened cocoa and mixed it for about a minute on low. Add the eggs, maple syrup, vanilla, cinnamon and sea salt. Mix it (you can use a hand mixer also) on medium for 2 minutes.
2. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.
3. Stir in shredded zucchini. If it is really watery, squeeze out the excess water between some paper towels.
4. Place in a lined or greased loaf pan or you can use the mini loaf pans like I did. Bake for 25 minutes.
The pic below shows how beautiful this bread turns out. I think it would be better with some Enjoy Life chocolate chips added to it OR to even melt the chocolate chips and drizzle over the bread. YUMMY! My CrossFit Coach, Kristin Jones, can vouch that this bread is delish!
