Top 5 things that make me happy:

1. Morning cup of coffee, in the quiet sleepy house, with MacPro on my lap and pups by my side
2. Loosing to my kid in Chess
3. Reading psychological thrillers, the last thing before I close my eyes at night and first thing in the morning (my newest obsession, surprised me as well!)
4. Deep soulful conversation about anything and everything
5. Bread!

I’ve already shared many bread recipes with you, all of which are on a regular monthly rotation at my house. And, now, I concocted one more, a denser loaf, with a deliciously crunchy crust, that toasts crazy well.

Before I share my newest recipe, here is a recap of all the other Cucee bread variations: 

• Low-carb Paleo Bread (my very first bread experiment that is a bit more cake-like)
• “Whole-Wheat” Keto Bread Buns (that look and taste just like Whole-Wheat bread)
• Sandwich Bread

Crusty Zucchini Toast Bread

Ingredients

• 1.5 cup Yellow Zucchini (2 small/medium or 1 huge)
• 3 large Eggs (4 medium)
• 2 tbsp Olive Oil
• 1/2 cup Warm Water
• 1 cup Almond Flour 
• 2/3 cup Coconut Flour 
• 3 tbsp Psyllium Husk powder
• 4 tsp Baking Powder 
• 1/2 tsp Himalayan Salt
• 1 tsp Pumpkin Seeds to garnish (optional)

Instructions

1. Combine everything in a food processor and blend until smooth. 
2. Move to the parchment-lined 9.5-inch loaf pan.
3. Bake in the 375-degree oven for 30 minutes, or until the top is golden brown.
4. Remove from the oven and carefully lift the loaf out of the pan by the edges of the parchment paper.
5. Remove the paper and cool on the wire rack for 1/2 an hour.
6. Store slices in the refrigerator or freezer.
7. Serving suggestions: eat it sliced, toasted, or untoasted. 

Drink pairing

Bread (with butter) + hot tea is my ultimate childhood comfort-food pairing. Now that I can make my own “meat butter,” I get to enjoy this duo often.

And this is my newest favorite tea.