Hello Friends! I hope December has been a beautiful month so far, full of beauty and holiday festivities. I’m sitting here by the fire at home, dreaming about how Christmas is literally 2 weeks from today. So hard to believe it’s coming so quickly! It’s truly my favorite time of year for so many reasons, and this year feels different as I’ve stepped into a freelance lifestyle in the past few weeks. Feeling so blessed and grateful to have the privilege of working from home on rainy, cold days. It just feels like such a treat!
Yesterday it was pouring rain, but I spent the afternoon making the MOST delicious soup (coming soon!!) and shooting a beautifully styled scene by my window. Just loving life and the new season of transition. It definitely is a lot of hard work, but I am really excited to have more time to create content to share with you going into next year! There’s a lot of goodness your way and I hope you’ll get excited with me for what’s in store.
This Paleo chocolate zucchini bread is amazing because it’s satisfying both as a breakfast bread, or afternoon treat (actually you could definitely have a slice after dinner with a dollop of whipped cream if you fancy), and yet it’s Paleo. Sounds like the perfect combination to me! It also freezes really well. I made a loaf, sliced it up, and wrapped individual portions to freeze for on the go. It’s perfect for running out the door, as it warms to room temperature in under an hour. Enjoy!
Paleo Chocolate Zucchini Bread
Adapted from Elana’s Pantry
1 ¼ cups blanched almond flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
2 large eggs
2 tablespoons coconut oil, warmed to liquid
1 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
¼ cup honey, slightly warmed
¾ cup zucchini, grated
Preheat oven to 350 degrees. In a food processor (or blender if you don’t have one), combine almond flour, salt, baking soda, spices and cacao powder. Pulse in eggs one at a time, then coconut oil and honey, finally zucchini.
Transfer batter to a greased 6.5 x 4 inch baby loaf pan. Bake at 350° for 35-40 minutes. Cool for 2 hours. Store in airtight container for up to 3 days, or freeze for 6 months.
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