Ok ok, you can have it already!!! Here it is: my zucchini bread recipe. Backstory: I was never super crazy about zucchini bread - especially if it had nuts in it - but had tried a few decent ones. While thinking of new recipes to look for, zucchini bread came to mind because it's a way to sneak in some extra veggies! Now, I've made a lot of baked goods with almond flour and most are pretty decent or at least I accept them as a fair- enough MD-friendly substitute for the real thing. But this recipe? This zucchini bread? This is legit! Check it out...

Zucchini Bread

1. Preheat oven to 375°. Spray 2 mini loaf pans (or muffin tins for easy portion control!) and coat them with Splenda - like a light flour dusting. In large bowl, whisk flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk oil, egg, Splenda and vanilla. Add shredded zucchini. Stir batter into dry ingredients.

2. Pour zucchini bread batter into the prepared loaf pans and bake for ~50 min, or until a toothpick inserted into center comes out clean. Let zucchini bread cool in the pan for 5 min, then turn it out onto a wire rack to cool completely.

3. Can be frozen for up to 2 months or refrigerated for up to 5 days.

For most meals/snacks, this makes 4 fat servings with a small amount of protein. On L4, we often see 1 Tbsp pb meaning a half fat serving. For those meals, this recipe makes 8 servings so you could have 1/4 mini loaf instead of 1/2.  Doing that, this can be easily worked into any meal EXCEPT L4 snacks as those should have raw/steamed veggies with no oil or extras. Technically if you omit the oil altogether (maybe leave in some zucchini water? Can't vouch for it), there are only 3 servings of almond flour in the recipe.

This recipe is halved from the original because I don't need more than 4 servings around at any time unless baking for others!!! I suggest taking a moment to squeeze out some of the water from the zucchini then weighing it on a scale. Should be about one small zucchini, maybe a bit less. I was thrilled to be able to decrease the oil from 1/4c to 1/8c - the original recipe was way too moist and, therefore, fall-aparty. The zucchini squeeze helps too!

I hope you all love this recipe as much as I do! Feast DELICIOUS, Feast with Hidden Veggies, and as always...FEAST ON!!!

~Coach Lauren