But let's back up.
Why paleo? Mostly because my daughter, in an attempt to eat as healthfully as possible while away at school this year, has decided to "go (mostly) paleo**". It's not a bad idea considering that the cafeteria at her school doesn't offer many options in the whole grain department and relies heavily on processed foods. She also happens to be super active and thrives on a protein heavy diet. (yup, that's her on the right)
I'm certainly NOT promoting it for anyone 'cause who am I to say what's right for you. It seems to be a very logical way for her to navigate the sugary, fat and white flour-ridden world of college (and much of America's) dining options. And while we are on the subject of sugary, you'll note that I've used maple syrup in place of the typical CUP of sugar most zucchini bread recipes call for. I love maple syrup (we're talking real not Aunt Jemima here) and use it often. I love the flavor but more importantly, it's low on the glycemic index (meaning no spikes followed by a sugar coma) and has a good amount of manganese (for healthy bones) and decent amount of immune boosting zinc.
So let me expand a bit on the deliciousness part. First of all, zucchini is generally outlawed in our house (along with a few other astonishingly good foods) but SOME HOW, SOME WAY, I got the contraband in the door.
My husband, to say the very least, was skeptical. He knew what I was up and came fully prepared to hate it. But he didn't. More importantly, everyone else love it.
Paleo-shmaleo....doesn't much matter. It's a rich, moist, super-nutritious bread to make when all of that zucchini comes a callin'. I packed it with superfoods and suggest that you do the same. And maybe even ship one off to someone special who is away from home for a while.
paleo coconut zucchini bread
2 c almond flour
4 T raw cacoa powder (not to be confused with unsweetened cocoa powder)
1.5 t baking soda
1 t kosher salt
1 t cinnamon
4-5 T maple syrup
1 very ripe banana, mashed
1.5 c peeled and grated zucchini
2 T coconut oil (melted), plus more for preparing the pan
1/2 c unsweetened coconut chips or flakes
1/2 c sliced organic almonds
Preheat oven to 350º
Prepare a loaf pan by generously greasing it with coconut oil.
In a large bowl, sift the dry ingredients together. Stir in the coconut flakes and almonds.
Roll the grated zucchini up in some paper towels and squeeze out all the excess water.* Mix all of the wet ingredients together.
Combine the wet with the dry.
Pour into the pan and bake for about 1 hour.
Take me VERY seriously when I tell you that you MUST let the bread completely cook before you remove it from the pan. It is very moist and will break apart if you get too anxious to eat it.
*since you probably have more zucchini than you know what to do with, grate the rest, squeeze the water out and freeze it for up to 2 months. When you defrost it, make sure you squeeze the water out again.
**If you are curious about the pros/cons of a paleo diet, I suggest reading this pretty informative and balanced article from Outside.