Oh, we had some baking fun in the kitchen again, us girls.

We did.

Lots of giggling, lots of smiles..

 

No recipe failures this time.

But beyond baking, we may or may not have behaved like little teenage girls trying on makeup, perfume, and playing with beauty masks.
Oh, and don’t forget a little dress-up with some spectacular heels.

I love my life.
and I love my friends…

I also love this bread!

Inspired and desired by a recipe we both saw online, and with summer zucchini coming out our ears, we cranked up the oven and created a delightful coconut flour zucchini bread.

Lots and lots of cinnamon sweet, a hint of fresh nutmeg, and a hearty dose of love.

 

The original recipe called for twice as much sweetener. We toned it down by half, using honey instead of maple syrup, and tripled the cinnamon.
And it worked!

Scrumptious.

And don’t forget to slather and slather again with soft Kerrygold butter.

Coconut Flour Zucchini Bread

3/4 cup coconut flour
6 eggs, room temperature
1/4 cup local honey
1/4 cup melted coconut oil
1 Tbs. ground cinnamon
1 tsp. vanilla extract
3/4 tsp. baking soda
1/2 tsp. sea salt
1/4 tsp. ground nutmeg
1 1/2 cups shredded zucchini, tightly packed

Preheat the oven to 350 degrees.
In a large bowl, combine the dry ingredients: coconut flour, cinnamon, nutmeg, and baking soda, and salt. Add the wet ingredients and use a whisk to stir well, breaking up any lumps as you go. The batter will be thick. Stir in the shredded zucchini then scoop the batter into prepared loaf pan.
Bake for 45-50 minutes, until an inserted toothpick comes out clean. You know the drill.