Zucchini Bread

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zucchini bread, intuitive eating, zucchini recipe

Baked goods and I sometimes have a complicated relationship. Mostly, it’s a positive one – I love all baked goods! Especially with a strong cup of black coffee… baked goods get elevated to a different level altogether.

But baked goods and I have to be in harmony for maximum enjoyment.

When the balance is thrown off, a sweet relationship can become sour.

The wonderful thing about all of it is that… this relationship is designed, decided, and controlled by me and only me! The baked goods have no say, nor should they. Sweet or sour, I get to be in charge.

I can decide to bake it, eat it, enjoy it and have the best experience with it whenever I want. I can keep it a sweet relationship in harmony.

Zucchini bread is one of my favorite baked goods that I adore, and want to have a positive relationship with now and forever.

So I bake it, enjoy it, and have the best experience with it by not over eating it, not feeling guilty about it, and sharing it with the world.

It’s a sweet relationship designed completely by me.

What is your relationship with baked goods?

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Zucchini Bread

Ingredients:

  • 2 cups grated zucchini

  • 2 eggs

  • ½ cup olive oil

  • 1 ½ cups all purpose flour (can substitute with gluten-free flour)

  • ½ cup sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • ½ cup chocolate chips

  • 1 teaspoon ground cinnamon

Instructions:

  • Grease a loaf pan and preheat oven at 350ºF

  • Combine wet ingredients in big bowl or a stand mixer

  • Add dry ingredients

  • Pour half of batter into the loaf pan

  • Sprinkle chocolate chips/cinnamon

  • Pour the rest of batter on top and sprinkle the rest of chocolate chips on top if desired

  • Bake at 350ºF for 50-60 minutes

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