Double Dark Chocolate Gluten-Free Zucchini Bread

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang Out

Sometimes you need chocolate, and you need that chocolate exactly NOW.

Yesterday, that chocolate monster was me. It was probably a red flag when I got onto Twitter in the afternoon and tweeted awkwardly about how badly I wanted a milkshake. Actually, I’m pretty sure I phrased it “The things I would do for a milkshake right about now…” or something to that effect. You shouldn’t tweet things like that. It invites people to send you weirdly inappropriate messages questioning just how far you really would go for that milkshake. It then makes you realize all of the things you WOULDN’T do for a milkshake. There are lots of things I absolutely WOULD NOT DO for a milkshake. Ever. That list is long! I mean, I really like milkshakes, but a girl has standards!

After deciding it would be the best of moves to get off of the internet promptly, I started to dream about a hunk of dark baking chocolate I had in my pantry. I walked over to the pantry and held it in my hands. I unwrapped the corners and thought seriously about just digging in. No one would know. I was alone. No. No, Gina. Have some self control. We will bake something. Get the corner of that pound of baking chocolate out of your mouth. Be a lady. My conscience can be a real downer.

After some consideration, I decided that we should take some zucchini bread and make it chocolate-y. Oh, and then throw some coarsely chopped dark chocolate in the batter to create pockets of melt-y pure-chocolate goodness. YES!!!

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang OutJust a warning…I got so excited by this bread, that I seemed to have added enthusiastic text to every picture. Blame the chocolate monster. First things first, we’re going to mix all of our dry ingredients together in a bowl. Almond meal is going to act as our main flour, keeping things super moist. Unsweetened cocoa powder is going to add the first layer of chocolaty goodness!! YESSS!!

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang OutThen you’re going to get out your faithful hand mixer and mix together your wet ingredients. Since I was pretty much dancing the whole time I was preparing this bread, I managed to make a bit of a mess. See the sides of that bowl? You should see my t-shirt.

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang OutFold in your dark chocolate and your zucchini into your egg mixture. Doesn’t that look like melted mint chip ice cream? Weird.

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang OutMix your wet ingredients into your dry ingredients until a dough forms.

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang OutYou are going to line a bread pan with parchment paper. This will allow you to literally pick up your loaf out of the pan without any mess. It’s a beautiful thing. In goes your batter, and off to the oven you go.

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang OutChocolate on chocolate. I like where this is going.

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang OutUgh. Why do you have to be hot? Do I really have to wait a couple of minutes before I slice you? (Um, the burns on my fingertips say YES)

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang OutOkay. Here we go. Now it’s time to slice!

Double Dark Chocolate Zucchini Bread | Gluten Free // So...Let's Hang OutEnjoy a warm piece (or two…or three…) with a glass of almond milk. It’s dark chocolate lovers’ heaven! It totally beats eating a giant bar of baking chocolate straight from the wrapper. Believe it.

Double Dark Chocolate Gluten-Free Zucchini Bread

Slightly adapted from Living Healthy With Chocolate

Ingredients

  • 1 1/2 cups almond meal
  • 1 1/2 tsp baking soda
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp ground cinnamon
  • pinch of salt
  • 1 medium zucchini, grated finely
  • 1 large egg
  • 1/4 cup plain Greek yogurt
  • 1/4 cup coconut oil (in liquid state)
  • 1 tsp vanilla extract
  • 1/4 cup raw honey
  • 1 tsp apple cider vinegar
  • 1 cup coarsely chopped dark chocolate

Instructions

  1. Preheat your oven to 350 degrees
  2. Line a loaf pan with parchment paper and set aside.
  3. In a large mixing bowl, mix together your almond meal, salt, baking soda, cinnamon and cocoa powder. Stir until they are all combined well.
  4. In a medium mixing bowl, add your egg and beat with a hand mixer until it becomes foamy. Beat in your yogurt, coconut oil, vanilla, honey and vinegar until everything is very well mixed.
  5. Fold your dark chocolate and your grated zucchini into your egg mixture.
  6. Add your wet ingredients slowly into your dry ingredients and mix together well until a wet dough forms. Make sure that it is mixed well so that there are no dry pockets in the batter.
  7. Add your batter to the parchment lined loaf pan and put in the oven to bake for 35 minutes or until a knife inserted into the center of the bread comes out clean.
  8. Lift your bread, using the edges of the parchment paper, out of the loaf pan and set aside to cool.
  9. Slice and serve! It will keep for about a week when wrapped tightly or stored in an airtight container.
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Baking As Therapy | Cinnamon Raisin Pumpkin Bread {Gluten Free}

Pumpkin Cinnamon Raisin Bread | Gluten Free \\ So... Let's Hang Out

On Friday night the phone rang.

The voice on the other end of the line was shaky. My heart sank somewhere deep into my gut. “What’s wrong?” I asked.

“Grammie had a stroke.”

My brain stopped. My heart froze. My body went numb and I found my formerly-upright self, sitting on the floor, clutching the phone so hard my hand started to lose all feeling.

“Is she okay?” I managed to get out in a slightly tortured, high pitch squeak.

“She’s in the ICU. They are watching her very closely.” I could hear the heartbreak in my mother’s voice as she told me she had to get off the phone.  As broken as I was feeling after receiving this news, I reminded myself that this was her Mama. This was the woman who raised her and rocked her to sleep and put band-aids on her boo-boos and reminded her to be kind and taught her how to love everyone. All of the things that my Mama has done for me.

I tried to process this information. My head got stuck in this loop. “But, yesterday was Grammie’s birthday, and I didn’t even call her. I sent her a stupid facebook message and told myself I would call her later or tomorrow. I can’t believe I didn’t call her.” I cried. I called my aunt to get updates. I was told it was a waiting game.

I just sat there in the same spot on the carpet frozen. My husband came home from work, and there I was sitting. He grabbed me close and I cried all over his t-shirt. He sprung into action asking all the questions I had asked but didn’t have answers for. “Is she going to be okay?” “How exactly did it happen?” “How bad is it?” I just stayed sitting.

In my mind if I didn’t move from that spot on the carpet, time would just stop and the plot would not move forward. It was my way of trying to hold onto the hope of the present. She is in the ICU. She is here. She is alive. It was almost like a game. My brain telling me “Don’t move. If you move, things can happen. You don’t want things to happen. Just sit.”  Obviously, things were going to happen whether I stayed in that exact spot, or whether I got the courage to stand up and exist in any other position besides seated.

I stayed that way for hours.

Finally, my husband couldn’t take it anymore. He respected my right to believe that I, myself, held the power of the universe in my seated bottom, but he could not respect my right to not eat anything for dinner. Nothing sounded good. If you know me (which, I think you do), you will note that I love food feverishly. If  I am not hungry, it’s dinner time, and I haven’t eaten anything for lunch… something is wrong. Real wrong. So, he did what any self-respecting husband of a Hawaiian-Italian wife would do. He shoved a gluten-free pizza in my face. The only reason he went with pizza over Kalua pork and cabbage or pokē and poi is that pizza is much easier to procure in the suburbs at 9pm. He did good. I ate it.

Also, it turns out that you cannot stop the plot of life from moving forward by just staying in a seated position. This is not an actual thing. I got wise and started moving.

The days following have been filled with ups and downs. Our whole family has banded together (just like Grammie taught us to do) to support each other. We take turns staying at the hospital overnight. We feed each other. We watch each other’s munchkins. We hug each other. We rally around Grammie and hold her hands and encourage her. We pray. We joke around. We sit in her room and tell stories. I am so grateful for my family. When I think about them my heart swells and dances. I am a lucky, lucky girl.

When I’m not at the hospital, I found that my hands feel best when they’re mixing flour. It’s a baking as therapy situation. Grammie would like this. Grammie feeds people like it’s her job. It’s just a thing she taught us to do. It’s the Hawaiian way. It’s strongly ingrained in us that food heals people. If you are having a hard time, I will make you a stew.

Pumpkin Cinnamon Raisin Bread | Gluten Free \\ So... Let's Hang Out

I started my therapy off with a loaf of banana bread. This was pretty much the only thing that I could eat that tasted and felt good going down. I ate a lot of banana bread. The next day I was at home, I was out of ripe bananas, but spotted a can of pumpkin in the pantry. Game on. Now I’m surviving on this loaf of Cinnamon Pumpkin Raisin Bread. You will like it. I plan on eating it for breakfast, lunch and dinner. I will probably bake another loaf and take it back with me when I head back up to the hospital.

Grammie is making strides every day. She amazes me. My mom told her that she is doing a SUPER job. She managed to open her eyes, look at all of us, and get out “No, YOU are doing a SUPER job.” She is in there. She can hear us. She is fighting like heck. She can feel us rallying together. She is proud.

She is the toughest woman I know.

If I’m not around a lot in these next few weeks, it’s because I’m sitting with my Gram, hugging my Mama, loving my family, compulsively baking, and watching with faith and amazement as the plot rolls forward towards recovery.

Thanks for understanding, Friends. Your thoughts, prayers, and healing vibes are beyond appreciated.

Now, go give each other hugs and let me feed you this pumpkin bread. Grammie would like that. xox

Pumpkin Cinnamon Raisin Bread | Gluten Free \\ So... Let's Hang Out

Cinnamon Raisin Pumpkin Bread | Gluten Free

Ingredients

  • 1 cup All-Purpose Gluten-Free Flour ( I used Bob's Red Mill)
  • 1/2 cup Buckwheat Flour
  • 1/4 cup Almond Meal
  • 1 tsp Baking Soda
  • 2 tsp Xanthan Gum
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 cup Olive Oil
  • 1/4 cup Brown Sugar, packed
  • 1/4 cup Coconut Sugar
  • 1/8 cup Maple Syrup
  • 1 tbs Vanilla Extract
  • 2 Eggs
  • 1 cup Canned Pumpkin
  • 6 oz Plain Greek Yogurt (a little more than half a cup)
  • 1 cup Raisins
  • 1 tbs sugar and 1 tsp cinnamon, for topping

Instructions

  1. Preheat your oven to 350 degrees
  2. Butter your bread pan generously and set aside.
  3. In a medium sized mixing bowl add your flours, almond meal, xanthan gum, baking soda, salt and spices. Whisk them all together until everything is evenly combined.
  4. In a large mixing bowl, whisk together your brown sugar, coconut sugar and olive oil until it is smooth. Make sure to break up any lumps and whisk very well.
  5. Add your eggs in one at a time and continue to whisk together until the eggs are completely mixed into the sugar and oil.
  6. Using a wooden spoon, mix in your pumpkin and your Greek yogurt. Gently stir together until the whole mixture comes together.
  7. Add your flour mixture, a little at a time, into your liquid mixture.
  8. Stir until it is completely combined.
  9. Gently fold in your raisins until they are evenly distributed throughout the mixture.
  10. Using a baking spatula, add your mixture into your buttered loaf pan. Smooth out the top of your bread to the best of your abilities.
  11. Mix together your sugar and cinnamon for your topping. Sprinkle it evenly on top of your unbaked bread.
  12. Pop your bread into the oven and bake for 50-60 minutes. Your bread is done when the top has a nice golden brown crust and is no longer doughy in the center. When a knife or cake tester is inserted into the middle of your loaf it should come out cleanly.
  13. Let your loaf cool for fifteen minutes and serve.
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(Recipe adapted from Shutterbean)

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