So, it really sucks when you have all these pictures of foods and recipes and good stuff from the summer, and you go to write up a blog post about it, and you can only sit there and stare blankly at the page.
6 times in a row.
I think the pregnancy hormones are really getting to me, because I'm waaaaay behind on posts, and I can't seem to get over this writers block I'm stuck with. I mean, I even sit here and think 'hey, dummy, this isn't like trying to start the Great American Novel. It's food, it's good, you made it, you ate it, you liked it, so just say it.'
Somehow, that doesnt' translate to the page. It's utterly frustrating, especially since I have a good 20 things ready and waiting to be posted, most from earlier in the summer.
Seriously, I'm all WTF over it.
I guess my severe sleep shortage and massive toothache finally jarred something loose, because, yay, there's words on the page, and pictures, and that's a start.
So, today, the topic is Chocolate Chip Zucchini Bread. Even though zucchini is no longer in season…but I'm overlooking that in favor of there being an actual blog post again.
It's food. It's good. I made it. I ate it. I liked it. So there you go (it's not much, but it's the best I can do right now!!).
Chocolate Chip Zucchini Bread
1-1/2 cup blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini
1/2 cup dark chocolate chips
Preheat oven to 350F
Combine the dry ingredients in a small bowl.
In a seperate bowl, combine the wet ingredients until frothy.
Combine the wet witht he dry ingredients, and mix well.
Add the zucchini and chocolate chips and beat again just enough to incorporate.
Spoon the batter into a greased loaf pan.
Bake on the lowest rack of the oven for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
Let cool 40 minutes. Enjoy!