You guys! Guess what. I start my dietetic internship this week! Remember when I told you about it in this post a few months ago? Well it’s finally here, and we start orientation on Wednesday. Eeeeek. I’m equal parts excited and terrified. Okay maybe a little more terrified. But no one needs to know that.
This week also brings Pelotonia, the bike ride I’m participating in with my aunt that raises money for cancer research. It’s on Saturday morning and I’m getting pretty excited. We’re only going 25 miles so I didn’t buy any special padded shorts or anything, and now I’m just hoping I don’t regret that decision. Also, they told us they are serving Bob Evans for breakfast before the ride. Ummm. Call me crazy but I’m not sure Bob Evans is what I want to be eating before a prolonged bike excursion. But, hey, that’s just me.
I had dinner at my mom’s BFF Carm’s house last night and it was glorious. We had grass-fed beef with asparagus, tomato and mozzarella salad, and the most amazing red potatoes I have ever had. I forgot how much I loved potatoes. After becoming truly and utterly obsessed with sweet potatoes, I just never really turned back to the white ones. How does the saying go? Once you go orange you never go back? What? No?But these ones reminded me how great the white ones really are. Carm is a full blown Italian so everything was heavily doused in olive oil and garlic and fresh as can be. Plus she’s within walking distance to Jeni’s, so really it’ was just perfect. I think Sunday night dinners at Carm’s may just have to be a new thing. After dinner she dug out some old pictures from when she and my parents were in high school and I learned that my mom drove a car that had a beanbag chair as the passenger seat. I guess you learn something new every day.
So last weekend my friend Tory brought me a HUMONGOUS zucchini from her family farm. If you follow me on Instagram (@taylormadeitpaleo), you probably saw me take a selfie with it. Because that’s what people do with vegetables these days. It was the size of my leg I kid you not. Biggest veggie I have ever seen. And it was so awesome. I knew exactly what I was going to do with it when I saw it. Hence, this zucchini bread. I have a Chocolate Chip Zucchini Bread recipe that uses almond flour, but I wanted to make a nut-free recipe for all the people out there with allergies. And so this little recipe was born. The end.
Maple Zucchini Bread
- 4 eggs
- 1/4 cup maple syrup
- 1 banana, mashed
- 2 tbsp grass-fed butter, melted
- 1 tsp vanilla extract
- 1 cup zucchini, finely shredded
- 1/2 cup coconut flour
- 2 tbsp arrowroot flour
- 2 tbsp coconut sugar
- 1 tsp baking soda
- 1/2 tbsp cinnamon
- 1/8 tsp sea salt
- Preheat oven to 350 and line a bread pan with parchment paper.
- Make sure the water is out of the zucchini by pressing it between two paper towels to absorb the moisture (I’m sure there is a better way to do this, but this is what I did and it worked just fine).
- In a large bowl, mix together eggs, maple syrup, banana, butter, vanilla, and zucchini until well combined.
- Next, add coconut flour, arrowroot flour, coconut sugar, baking soda, cinnamon, and salt to the wet mixture and mix until all ingredients are well incorporated.
- Pour mixture evenly into bread pan.
- Bake for 35-40 minutes, or until a toothpick comes out clean in the center.
- Remove from oven, allow to cool, slice, and enjoy!