This was a popular item from Wednesday’s What I Should Eat Wednesday post. I guess I’ll stop with the teasing.
In a minute…
But first, some there are some things I would like to address.
It’s F R I D A Y ! ! !
And you know what tomorrow brings, right???
Me on a plane headed to Arizona!!!! Waaaaahooooooo!
Oh yes, yes, yes, yes. Yes to days off and relaxation on.
Alright, back to the gluten and dairy-free Pumpkin Zucchini Bread.
This creation is adapted from some amazing person who posted a slightly similar recipe. It was requested and made special for a newly engaged (as of Tuesday!!!) friend, Caitlin (different from the Katie mentioned above though). Congrats!!!! I hope you like the bread, Katie! Yeah, she gets to taste it.
There’s only one problem. I can’t find the recipe I printed and used. Fail.
I have looked everywhere I can think and still, no luck. But when I find the recipe, I’ll definitely update this post (and let you know). But for now, this incredible bread included coconut and oat flours, pumpkin puree, shredded zucchini, raisins, dates, NuNaturals Baking Blend and a tad bit of honey. I really wish I had the recipe for you.
I can assure you it was delicious, moisty (hehe), and low in fat and sugar. It was also gluten free, dairy free, and almost Paleo approved.
Forgive me on this Friday… and soon, I swear, I’ll find the recipe to share.
Do you have lose recipes after you make them?
Do you actually write down recipes as your making them or do you slightly “wing-it” when it comes to posting them…?