Summertime! That means fresh vegetables! That also means an abundance of zucchini! Luckily this vegetable is one of our favorites. It is so versatile. You can steam it, bake it, roast it, grill it, fry it, use it in place of noodles, eat it raw in salads or with dip and bake with it! Our families love sweet breads such as banana bread and pumpkin bread. So zucchini bread fits right in.
I decided I would clean my regular recipe. I used Bob’s Red Mill 1 to 1 gluten free baking flour, reduced the sugar and added pineapple. I also decided to use organic cane sugar instead of regular white processed sugar as well as organic safflower oil. The result was delicious! No one noticed it was gluten free. Every crumb was eaten. We hope you enjoy this bread as much as we do!
(Always check all ingredients to assure they are gluten free)
Gluten Free Zucchini Pineapple Bread
No one will guess that this zucchini pineapple bread is gluten free! It is moist and delicious! A great way to use up your summer bounty of zucchini!
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