, , , , , , , , , , , , , , , , , , , , , , , , ,

I mentioned in my Vlog yesterday that I had successfully transformed a zucchini bread recipe.

Today, I am sharing it with you!!

Thank you to 100 Days of Real Food for the original inspiration! (click here for the recipe)

IMG_3127I am thinking that part of my success was in part due to my help 🙂

I wanted to omit the eggs from the recipe as eggs are something that Brent has to stay away from in addition to the gluten.

Also, the recipe calls for honey and I wanted to try to substitute the honey with some type of fruit… enter raisins! Who knew?

This is what I did:

I put about 1 cup of organic raisins in a bowl and covered them with water. Let them sit a couple hours until they are nice a plump.

Put the raisins and liquid in your food processor or blender and blend them until they are a liquid.

Follow the recipe but use gluten free flour instead of Whole Wheat ( I used Bob’s Red Mill Gluten Free All Purpose Flour). I used the same amount, 3 cups.

I added an additional 1/2 tsp baking soda to make up for the lack of eggs.

I followed the recipe as it states and put the pureed raisin and other liquids in the well in the dry ingredients.

I then added some water until the consistency was doughy 🙂

Like so:

IMG_3126I added walnuts too!

I couldn’t believe my eyes. I put the dough in the bread pan, convection baked it at 350 degrees for 60 minutes….

Oh my goodness!

IMG_3129I couldn’t believe it! Not only did it look pretty, it tasted delicious!

I was a proud moment, for sure.

What successes have you had recently?

signature Debbie