NOTE: This is a re-post of an old recipe that got lost in the transition to my new blog/website. A “lost” recipe, if you will:)
“Believe in freedom, and love and fortune…” – Body Combat 43
I didn’t come up with the name of this bread – Freedom Bread – but I LOVE it and I put my own spin on it. Hat tip to a fabulous blogger, Gina C. of “At Home with Gina C” for providing the original recipe.
It’s called Freedom Bread because it’s free of gluten, dairy, soy, and refined sugars. (Well, technically the sweetener I used – molasses – is a by-product of the sugar refining process; it is still a form of sugar.)
This recipe is also free of butter or oil, but the bread gets plenty of moistness from the bananas, zucchini, eggs, and molasses. Similar to the gluten-free carrot cake recipe I posted, you won’t miss any of those traditional baking ingredients like flour and oil here! I cannot wait to have a slice of this w/ coffee in the morning. The rest of it is getting whisked off to the gym!
Banana Zucchini Freedom Bread
Yield: 1 loaf
3 c. Almond Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. apple cider vinegar
1/3 c. molasses
3 ripe medium bananas, smashed
1/2 c. zucchini, shredded
1/3 c. walnuts, chopped (optional)
Preheat oven to 350 degrees.
Oil one regular-sized loaf pan and set aside.
Combine first five ingredients together in a medium-sized bowl. In a separate large bowl, whisk together eggs, vanilla and vinegar. Add molasses and mix well. Add dry ingredients to wet ingredients and mix to combine. Add bananas and zucchini and mix well.
Pour batter into prepared pan and place in the oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.