Guys. My songza playlist is SPOT ON tonight. Actually it’s so perfect it’s frightening. I got a bunch of funk up in here, perfect for a Thursday-almost-Friday-weekend-time.
Or let’s be real.
Funk is perfect ALL the time. Fact.
Just like these.
Welcome to end-of-summer-I-have-so-much-zucchini-someone-help. Or actually don’t. Really actually give me ALL YOUR SQUASH so I can make this bread over and over and over.
Because the whole pan was gone in pretty much four hours and there were only three of us.
And I really don’t feel like I got a justifiably large amount. So obviously this has to happen again. I have a question to pose to you: Is baking a bread out of nut butter and then putting more nut butter on your bread redundant?? Because that’s basically the story of my existence. I don’t even want to know how much nut butter I consume on average (thank you, GRE studies, for immediately making me think of mean, median and mode. No, I will NOT be calculating the ‘real life word problem’ of my nut butter eating. Just… no.) Do you know how many jars of nut butter are in the fridge right now? I bet you can’t even guess.
And that’s not including the coconut butter in the cupboard (no need to refrigerate that sucker). I think I have a problem…
So make that eight different types of nut butter. There are two types of peanut butter. And two types of almond butter. And a few medleys. And some sunflower butter… oh god.
Um okay so new subject.
Bees!!! Hooray for new jobs and local bees!! Welcome to my morning:
If you want some, you know where to find me!
And you know what local honey would be amazing on??
They’re freaking fantastic. They’re even good by themselves!! Though obviously superior with a smear of extra nut butter (obvi NOT the nut butter you used to make them, because how boring. Don’t you have six other choices to pick from?!). Super fast to whip up, which is basically as close to instant gratification as you can get with baking biz.
Side note: Playlist is reading my mind. “don’t stop till you get enough”… nut butter?! Right on, Michael, you are soooo right.
Anyway. Bars. Eat yo’ veggies! In something that is grain free, gluten free, refined sugar free, and full of healthy fats and fiber and all that good stuff! And they taste kind of like gingerbread?! Which is baffling considering there is no ginger to be found in them. Whatever. They’re delicious and I didn’t eat enough last time sooooo…. does someone have any extra zucchini lying around they want to chuck my way? Puhhleeez??
Almond Butter Zucchini Bread
Recipe only a teeny bit adapted from Hummusapien, here! It was so perfect I didn’t want to futz too much, though next time I might try them with a flax egg just for funzies. Gluten free, grain free, flour free. Paleo, refined sugar free, healthy fats, good source of fiber and sneaky veggies! Makes about 9 good sized bars in an 8 by 8 pan.
- 3/4 c almond butter [mine was roasted and very lightly salted]
- 1 giant zucchini, grated [1 heaping c shredded zucchini]
- 1 egg
- 1/8 c pure maple syrup
- 1/8 c raw coconut nectar
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp fine sea salt [adjust accordingly if your almond butter is salty]
- 1/4 c extra dark chocolate chips
Preheat oven to 350, and lightly grease an 8 by 8 baking pan with coconut oil or whatever your thing of choice is.
In a largeish/mediumish bowl thing, combine almond butter, egg, maple, coconut nectar, and vanilla. Whisk together until combined. Add in baking soda, cinnamon, nutmeg, and sea salt and whisk all that goodness in too. Stir in zucchini and chocolate chips until combined. Pour batter into the prepared pan, and bake for just about 30 minutes, until a tester comes out clean.
Let cool for a few, then flip out onto a cooling rack. I store it in the original baking pan after it’s fully cooled, with foil over the top in the fridge (Not like I needed to since it all disappeared in about thirty seconds anyway, but you know…). Leftovers keep for… I have no idea. I didn’t have any.