You know those phases of life, the ones where you feel like you are so busy you can’t see straight?? That is where I’m finding myself, in a season of busyness.
I haven’t had the chance to play in the kitchen much, and don’t tell my family that I’m openly admitting this, but when momma doesn’t let loose with her creative talent in the kitchen she gets cranky.
I didn’t realize just how much I depended on baking as therapy, so to speak. It’s as necessary to me as taking a shower and putting on deodorant. If I don’t get to experiment in the kitchen my personality downright stinks. 😉
Yesterday I finally got the chance to play with this Paleo Chocolate Zucchini Bread recipe I’ve been working on.
The sweet gals from Purely Twins actually inspired me to create it. Their Low-Carb Grain-Free Chocolate Chip Cookie Bread came across my Facebook newsfeed a few weeks ago and caught my eye. I knew I wanted to make a grain-free loaf bread, using their recipe as my base.
Course, my Chocolate Zucchini Bread may technically be a completely different recipe now, with the addition of new ingredients, but those ladies inspired me when I was somewhat lacking inspiration. Some days those moments of insight and revelation are priceless.
My Paleo Chocolate Zucchini Bread is more cake-like instead of bread-like, it’s very moist. The coconut sugar combined with NuNatural’s Liquid Stevia forms the perfect sweet balance, it does not scream, “I’m sweetened with stevia!” The combination of two sweeteners works very well, and believe me, if it didn’t, my husband and children would let me know! 😉
Everyone is in agreement that this is a winning recipe. Try serving it topped with a dollop of coconut whipped cream, sliced strawberries, and a light dusting of cocoa powder for a decadent better-for-you dessert.
You might also try this Gluten-Free Zucchini Bread recipe from sweet Erin, of Meaningful Eats.
All my love,
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