Gluten Free Zucchini Pineapple Bread! So good no one will notice it is gluten free!

Gluten Free Zucchini Pineapple Bread

By on August 15, 2017

Lots and lots of zucchini! What to do? Make zucchini bread of course!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 Gluten Free Zucchini Pineapple Bread! So good no one will notice it is gluten free!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!

 

Gluten Free Zucchini Pineapple Bread
Yields 2
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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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 cup organic cane sugar
  2. 1 cup organic safflower oil
  3. 3 large eggs
  4. 1 teaspoon vanilla extract
  5. 3 1/3 cups Gluten Free Baking Flour such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  6. 1 teaspoon baking soda
  7. 1 teaspoon ground cinnamon
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 2 1/2 cups shredded zucchini
  11. 1 (8-ounce) can crushed pineapple
  12. 1 cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease 2 (9X5-inch) loaf pans.
  3. In a large bowl, combine sugar, oil, eggs, and vanilla.
  4. Beat with an electric mixer until smooth.
  5. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, and salt.
  6. Add to sugar mixture, beating until smooth.
  7. Stir in zucchini, pineapple, and pecans.
  8. Pour batter into prepared loaf pans.
  9. Bake 50 to 55 minutes, or until a tester inserted in center comes out clean.
  10. Let cool in pans on a wire rack for 10 minutes before removing from pans.
Notes
  1. If following a glutton free diet, check ingredients to make sure they are gluten free and approved for your nutrition plan
  2. If you have an allergy to nuts or dislike them, simply omit them.
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About Author

author

Hi! This is Donna. I am a grandmother, mom, wife, and a teacher. I also love cookbooks, love to bake and really enjoy food! At age 56 I have developed a love of fitness after losing 46 pounds on the 21 Day Fix! I have always struggled with my weight! When menopause struck and things got totally out of control... My weight only went up not down. My muffin top turned into a bakery shelf. I desperately wanted to lose weight and improve my health. I wanted to be able to play and keep up with my beautiful grandchildren. Nothing I tried worked until I found the 21 Day Fix. Now instead of a tight size 16 I wear a comfortable 8 and even some 6's! At age 56 I am in the best shape of my life. My current goals are to improve my strength and to continue toning my body. I along with my daughter, Danielle, am here to help you reach your own fitness goals! You are never too young or old to become fitter, healthier, and stronger!

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