David and I have been hiking every Sunday morning.
I should probably be in church. But honestly, the cold air on top of the mountain brings me more peace, right now. I was raised on the smell of pine and the sound of a crackling campfire; the taste of toasted marshmallows and the sight of smoke drifting into the stars. Waking up to a cold morning may not sound wonderful, but it is. Throwing on torn-up jeans that smell like the campfire the night before and stepping out into the cold air. It was always cold in the morning, even if it was summer. There are just enough birds calling to make you smile and just enough silence to hear your heart beat.
David and I would like to think that we are not a part of the millennial generation–that we aren’t nearly dependent on the technology that incessantly interrupts our lives and shoves aside time that used to be filled with more wholesome hobbies. But we are.
My mountains are the cure. It may be a different mountain range now than when I was a kid, but it still provides an escape. Who wants to look at cute dogs in the mountains on instagram when I have fuzzybritches, who owns a large piece of my heart, chasing birds up into pine trees and staring down a family of deer right in front of me? Who wants to read cute quotes about love on pinterest when I have my other half kicking pine cones at my backside and singing hiking songs in ridiculous voices?
Baking may be my therapy, but hiking takes me home.
Double Chocolate Zucchini Bread
Before you shake your head at yet another paleo, gluten-free recipe, realize the brilliance of it. You get to eat sinfully rich double chocolate zucchini bread . . . and not feel guilty about it! I mean, sure. If you’re cutting calories, you may want to pay attention to portion size. But this paleo bread has no gluten, no refined sugar, no chemicals, nada. This recipe is adapted from my original healthy chocolate zucchini bread. Which was an upgrade on other recipes, because it is a low sugar zucchini bread. But I really wanted to omit the refined sugar and gluten, upgrade to a healthier oil to make a moist zucchini bread, and bam. This recipe was born.
This double chocolate zucchini bread is not overly sweet–but still sweet enough to satisfy your cravings. I store mine in the refrigerator and reheat a slice for exactly 15 seconds. This makes the chocolate chips a little melty and I feel like I’m eating a molten double chocolate zucchini bread. Heaven. Cold glass of milk to wash it down and I’m ready for another slice.
How to make gluten-free chocolate zucchini bread?
As with any flourless quick-bread, the trick is using a mixture of flour types. This zucchini bread recipe uses both almond flour and cassava flour. Almond flour has a larger crumb and absorbs less, whereas cassava flour is a smaller crumb and more absorbent. The two flours help to balance each other out for a moist chocolate zucchini bread.
How to store zucchini bread?
Thanks to the zucchini, this chocolate zucchini bread is very moist. I prefer to store mine in the refrigerator to help prevent it from becoming soggy. It tastes delicious both cold or heated just a touch in the microwave!
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