Paleo Chocolate Zucchini Bread

I must confess that I’ve had more than my fair share of fun in the last 10 days.  And food.  I’ve had a lot of that, too.  All in the name of vacation, though, so I’m going to give myself a free pass from guilt, prescribe some serious zone dieting, and get my rear back in the box.  Until I travel next week again, that is.


Alaska (for those of you following my whereabouts) was amazing.  Stunning.  It is vast and beautiful and its people are friendly.  So friendly that we found ourselves invited to a house party by the organizer of the half marathon we ran.  Thanks for the dinner, Aaron!  Our adventure was nearly epic and I can say that I’ve never accomplished so many methods of travel in one vacation.  There were planes, trains, automobiles, ferries, boats (I can say those two are different, I think), bikes, buses, kayaks, and feet (we did run a half marathon, after all).



Upon returning home Sunday in a fog from a lack of sleep and time zone shifts, we found this in our backyard.  No, I’m not kidding.  There is no Photoshop involved here.  I don’t think it’s a stretch to say we can expect around 200 tomatoes (which will, of course, all ripen at the same time), and around 60 squash.  Oh, and beets and radishes and rhubarb and cucumbers and peppers and…  Three things immediately became apparent to me: 1) that greenhouse is a war zone (see photo evidence), 2) I best find something to do with squash and do so STAT, and 3) it’s time to poll friends and find out who will eat what or open our own roadside stand.  And, yes…that is zucchini growing down from the ceiling.  There are several growing on top of – and over – the roof, too.




First things first, though.  Time to deal with the first picked zucchini the only way my Midwestern roots know how: Chocolate Zucchini Bread.



Paleo Chocolate Zucchini Bread

Original Source: Elana’s Pantry (online)

Servings per loaf: 10

Serving size: 1 piece

Zone Calculations: .5P; 1C; 3F



1 ¼ c. blanched almond flour

¼ c. cacao powder

¼ tsp. sea salt

½ tsp. baking soda

2 large eggs

2 tbsp. coconut oil

¼ c. honey

¼ tsp. stevia (I know, I know…you can add more honey, if you’d like, but that will up the carbs)

¾ c zucchini, grated



In a food processor, combine almond flour and cacao powder.  Pulse in salt and baking soda.  Pulse in eggs, coconut oil and honey, stevia, and then the zucchini.  Transfer your batter to a greased loaf pan that has been dusted with almond flour.  Cooking time will vary depending on what size loaf pan you use.  Bake at 350 degrees for 35-40 minutes (or 30 minutes in my case, as I used a bigger pan, so the bread was “flatter”).  Cool.  Serve.




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