It’s been a while since I’ve spent some good quality time in my kitchen, especially to bake something.
The farther along I am in this pregnancy, I find my self bending and moaning with every cramp and movement of my VERY wiggly chickpea. Not to mention, I have to stand sideways at the counter since my belly gets in they way.
Standing sideways=Awkward position=Knocking things over=Swearing in front of your two your old..
Recently I’ve had a hankering to make some sort of sweet bread to have on hand for breakfast/snacks. I’ve been there done that with banana bread, and wanted to share my favorite recipe for zucchini bread.
I love adding shredded veggies into breads (like zucchini, carrots, squash etc.) because not only does it add a healthy does of veggies and their nutrients, but it also brings about a moistness to bread that I LOVE.
Top that off with a sprinkle of chocolate chips and a healthy spread of nut butter and you have a pregnant lady’s best friend!
2 c. spelt flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. maple syrup
1/2 c.coconut oil (melted/cooled)
3/4 c. non dairy milk (I used canned coconut milk)
1 1/2 TB. vanilla extract
2 c. shredded zucchini
1/2 c. chocolate chips
1.Preheat oven to 325. In a medium bowl, whisk dry ingredients together. Next whisk in the rest of the ingredients except zucchini and chocolate chips. Fold in the zucchini and chocolate until incorporated.
2. Pour batter into prepared bread pan (I used a 4 mini loaf pan) and bake for 55-65 minutes, or until bread is cooked all the way through. Let sit in pan for about 10 minutes, then transfer to wire rack and let cool. Wait to cut bread until cool.
By cool, I really mean still a little warm. Eating fresh bread warm is way better than eating it when it’s ‘cool’…Am I right, or am I right? 🙂
By the look on her face, I’ll take that as a HECK yes! 🙂