Paleo Chocolate Zucchini Bread

A little over a week ago I gave 2 weeks' notice at my full time job. This is my last week, and I'm having a pretty rough time handling my emotions around it. I know it's the best thing for me and for my family, but I've been at my current job almost 11 years and most of the people I've worked with there have been there as long or longer than me.

They in a way have also become my family. They've been there for me when I got married, trained for and finished my Ironman Triathlons, lost my mom, had my babies, had a miscarriage, learned about my health issues, and pretty much every other thing I've been through over the last decade. They truly are one of the greatest group of people one could ever ask to have near you, and I am so saddened to think they won't be in my life every day now. I even have tears in my eyes just writing this (you should have seen me at my staff meeting on Friday – freakin waterworks galore).

Ingredients

• 1.5 cup Zucchini, grated (about 1/2 lb)
• 1 cup Almond Flour
• 1/4 cup Tapioca Flour
• 1/2 cup Cocoa Powder
• 1 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1/2 tsp Cinnamon
• 1/4 tsp Allspice
• 1/2 cup Coconut Oil, melted
• 1/2 cup Honey or Maple Syrup
• 2 Eggs
• 1 tsp Vanilla Extract
• 3/4 cup Dark Chocolate Chunks (I like the Enjoy Life Brand)

Instructions

1. Preheat oven to 350 F. Add a sheet of parchment paper to a 9 x 5 inch standard loaf pan and then grease the parchment.
2. ...................................

for full recipes please see : thrivingonpaleo.com

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