I am finally done being ward senior! What does that mean? Well hopefully you will be seeing a little more of me for one… and that I get somewhat of a life back! No more 16 hour days for this girl… at least for a couple months…
I made this recipe for my team who worked so hard this month on MTU! You know who you are! and thank you! I also let the boyfriend sample some… and he approved so hopefully you all do too!
I will keep this post short since I am still on call and just got home from the hospital. I am hoping I don’t have to go back! But it’s endocrine so I really can’t complain.
Anyways let me know what you think about this one! I always love feedback.
*** NOTE: A kind reader pointed out that I forgot to include the cocoa powder in the ingredients list, so this recipe was altered on August 13, 2014 to include that.
Chocolate Raspberry Zucchini Bread
(Paleo, Dessert, Dairy free, Gluten Free)
- 2 free range eggs
- 1 pint organic raspberries
- 1 cup grated zucchini
- 1 tbsp organic vanilla extract
- 1/3 cup honey
- 1/4 cup grass-fed butter or coconut oil
- 1/2 cup organic cocoa powder
- 1/2 tsp organic cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Mix all ingredients together in your mix master (or by hand with a pastry blender)
Preheat oven to 350F
Grease a bread pan with butter or coconut oil
Bake for 40-45 minutes or until a toothpick comes out clean
Let cool for 1-2 hours and then remove loaf from pan