Heyyy hey hoooo! Happy Saturday friends. I’m just sitting here drinking my coffee, eating this paleo zucchini bread and watching the third season of Desperate Housewives on Hulu (OMG WHY IS IT SO GOOD?!).
Matt and I have been house hunting the past month and put an offer on a house last night. It was THE CUTEST little house in Mission, KS that had everything we wanted but it got swooped out from us by a cash buyer. Rude. This is the third house we have made an offer on that we got out bid by cash buyers. F YOU CASH BUYERS. Ya you heard me. AND YOUR LITTLE DOG TOO.
Sorry I get carried away sometimes. Where was I….?
Ah yes, the paleo zucchini bread made with almond flour, in season summer zucchini, and honey.
I love to eat sweet baked breads like this for breakfast – banana bread, zucchini bread, and sweet tomato bread. I’ve yet to find one that I don’t love to slather in butter and enjoy with my coffee. This recipe is the perfect reason to use your in-season summer zucchini and enjoy for breakfast all weekend long. Here’s how to make:
1 cup shredded zucchini (excess water squeezed out)
1 1/2 cups almond flour
2 teaspoons of baking soda
Pinch of salt
1 tsp cinnamon
1 tsp vanilla extract
3 tbsps honey
1 tbsp olive oil (or oil of your choice)
1 mashed banana
1. Combine all dry ingredients in a bowl: almond flour, salt, and baking soda
2. In a separate bowl whisk together wet ingredients: eggs, banana, honey, oil, zucchini, and vanilla extract.
3. Slowly whisk the dry ingredients into the wet ingredients and combine completely. Transfer into a greased bread baking dish.
4. Bake in the oven at 350 F for 50 mins or until bread is set throughout. (Use a knife to poke through center – If comes out clean bread is done).
Food Gal Al