I’ve been REALLY into zucchini lately. Zucchini noodles, zucchini muffins, zucchini brownies, and now, zucchini bread. It’s just the perfect vegetable to add to any dish without anyone really noticing. You can add any sort of flavor to it and the zucchini will embrace it with open arms. Then you somehow feel better about eating an entire loaf of bread since it has a vegetable in it. That’s totally reasonable, right? Right.
But enough about zucchini, let’s talk about more about overeating. Because I crushed that this holiday weekend. NBD. I find that when my goal is to not drink much during a stretch of time while everyone else is pounding drinks, I simply pound snack food instead. I think it’s my coping mechanism. My social anxiety spikes around groups of people where small talk is the most common kind of talk, so instead of talking, I just eat. And since the Florida Keys is littered with plantain everything, that’s all I consumed 24/7 for 4 days. It was magical. Until I woke up in Denver this morning, salt logged, puffy, and sunburnt. I don’t know how people live in Florida full time. My carb consumption would be at all all-time high. And my skin would be even more like leather than it already is. The Florida Keys is a realllll different kind of place. That I don’t think is for me.
After our “holiday weekend” weekend away, I’m ready for some routine. And to sleep in a bed with my husband again. In the airbnb we stayed in, there was one bedroom with a king size bed then another room with two twin beds. Since our friends found the place AND drove their boat down to take us out for the weekend, we obviously took the twin beds. And you know what? Twin beds suck ass. I’m a hot sleeper and yell at my husband if he even touches me with a toe because I’m instantly sweating, but sleeping in a bed made for a toddler makes no sense. It reminded me of ‘The Marvelous Mrs Maisel’ and the parents twin bed life. And you know whose lives don’t seem very fun? The parents in ‘The Marvelous Mrs Maisel.’ I thought that I would be pissed to come home to rainy weather in Denver, but now all I can think about is sleeping in a freezing cold bed where I can starfish out and push my husband to the side. #romance. Now excuse me – I have some zucchini bread to stuff my face with.
- Preheat oven to 350 degrees F. Line a bread pan with parchment paper and spray with coconut oil spray.
- Peel zucchinis, finely shred them then use paper towels or a nut milk bag to squeeze out all the excess water.
- In a large mixing bowl, mix together all ingredients until completely combined. Pour batter into bread pan.
- Bake for 1 hour and 30 minutes, until a toothpick comes out clean from the middle of the bread. Let cool for a couple minutes before removing from the bread pan. Slice into 8-10 slices and definitely eat when it's warm!
More Zucchini Recipes You Might Like:
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Breakfast / Treats