This post will be short.
I made this zucchini brownie bread while I was in Arizona this summer. It's gluten-free, actually it's grain-free. In fact, it doesn't rely on nut flours to bake. I made this and decided the rest should go to my older brother Willy as he couldn't have gluten.
I have had this recipe sitting in my file to hit publish for a while. I simply haven't had time, or made time to write and post about it.
Then, it's way past my bedtime and some how I needed to hit publish just to get it out of my draft box. I needed to write about missing my older brother. I want to write about it; but, sometimes it's best to grieve in the way it comes.
My brother, my only older brother died on August 28th, two weeks ago. He died horrifically and my heart hurts right now. I know I'll write more about it; but, for now I offer you this bread. Zucchini is still prevalent in Bellingham and to bake something simple like this as an expression of love toward someone--do it. You never know how many days you will get with the ones you love.
Paleo Zucchini Brownie Bread
1 cup blanched almond butter
1 1/2 cups shredded zucchini
2 eggs, large
1/4 cup raw honey
1 tsp vanilla
1/2 tsp baking soda
1 tsp apple cider vinegar
1/4 tsp salt
1 tsp cinnamon
1/4 cup cocoa
1/4 cup chocolate chips (optional)
Preheat oven to 350.
Line a standard loaf baking pan with parchment paper, ensuring it goes into each crevice of the pan.
In a bowl of an electric mixer, combine the almond butter, baking soda, salt and cinnamon till thoroughly mixed. Add the eggs and mix, scraping down the sides. Next, add the honey, apple cider vinegar & vanilla and mix for 30 seconds. Add the cocoa and mix while scraping down the sides. Next, add the zucchini and mix through out. If adding chocolate chips, add them now.
Pour into prepared baking pan and bake for 40-45 minutes. This will bake much more quickly than your typical loaf bread. Allow it to cool in pan on a wire rack for 10 minutes before removing from pan. Remove it from pan with parchment paper still sticking to it's sides and allow to cool on wire rack for an additional 5-7 minutes.
Remove the parchment paper and slice into it.