Zucchini Bread

Hope your 4th of July was filled with lots of yummy eats and delicious treats. I was able to experience  independence day in the nations capital which I highly recommend to do before you die. We started the day with a little BBQ at our house and then ventured down to the national mall. Everyone told me it would be crazy but besides the thousands of people it wasn't bad at all. The metro home wasn't even as crowded as you would think. I guess this wasn't their first 4th of July...

I'm sure many of you, like myself, indulged this weekend with the endless amounts of cookouts. Well thats ok. We are human. Everyone deserves a little break now and then. Well breaks over. It's time to get back at it!

Since my sweet father of mine sends me back with tons of fresh vegetables, I decided to make some Paleo Zucchini Bread tonight. It was really easy to make. Heres how what you need:

• Loaf Pan
• Grater 
• 1 Medium Zucchini
• 2 eggs, whipped
• 1 medium banana
• 1/3 cup maple syrup
• 1/4 cocoa powder
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt

Heres what you do:

• Preheat your oven to 375 degrees.
• Shred your zucchini and remove the excess liquid. This was the most time consuming and I really didn't get all of the liquid out I should have but it was 9:30 and I still had to make cucumber salad! I used paper towels.
• Mix all your ingredients really well.
• Pour into loaf pan.
• Bake for 25-35 minutes or until toothpick comes out clean.
• Let cool, cut and serve with some cold almond milk!

Enjoy!!

Picture is a little blurry because my phone got wet this weekend. Whoops