My aunt sent me this recipe, for a flourless zucchini bread, and I had to pass it on to you guys! It's a great occasional treat to help with those cravings when you're just starting to cut out gluten.
Chocolate Zucchini Bread
1 cup Justin’s chocolate hazelnut butter blend.
1-2 Tbs cocoa powder
1 cup shredded zucchini (squeeze excess water out of the shredded zuc.)
2 large eggs
2 Tbs grade B maple syrup
1 Tbs pure vanilla
1 tsp apple cider vinegar
1/2 tsp baking soda
1/8 tsp sea salt
1-2 Tbsp mini chocolate chips (I omitted these, only because I didn't have any!)
INSTRUCTIONS:
Preheat oven to 400 deg F
In a med bowl combine the chocolate hazelnut butter, cocoa powder, eggs, maple syrup, vanilla and sea salt and blend with a hand held mixer for 2 minutes on med speed. (This is important, the 2 minutes)
Add baking soda and vinegar and blend for 30 more seconds
Stir in shredded zucchini. If really watery, squeeze out excess water.
Place in a lined or greased loaf pan. You can use one 5X9” pan or 2 mini loaf pans.
Top with 1-2 Tbs of mini chocolate chips.
Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a toothpick at 35 minutes.
Allow to cool on a cooling rack and serve.
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Tuesday @ Training Room
5am, 7:30, 8:30, (9:30 yoga), 10:30, 4:15pm, 5:45
Slow strength work!
4 RNFT
10 Strict Pullups (eccentric or body rows)
10 Ring Dips (box dips)
16 SDHP, AHAP
-Then
50 Box jumps
50 Situps
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Tuesday @ Forsythe Park- 5:45pm
Wednesday @ Forsythe Park & SHS- 5am
Wednesday @ Training Room- 7:30am, 8:30, (9:30 yoga), 10:30, 4:15, (5:45 yoga)
1 mile run for time, EMOM 8 push-ups
-Then accumulate 2 min each
L-sit
Squat hold (face wall, arms overhead)