Here's a Zucchini Bread With a Hawaiian Twist!  Gluten Free Pineapple Zucchini Bread
Gluten Free & God Seeking
Gluten Free & God Seeking
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  • 1 1/2 cups of gluten free flour: I used 1/2 cup of brown rice flour, 1/2 cup tapioca flour, 1/4 cup garbanzo flour, and 1/4 cup almond meal.(2) Add leavening & spices: Stir in 1/4 t baking powder, 1 t baking soda, 1/2 t salt, 3/4 t cinnamon, 1/4 t nutmeg, 1/2 cup of chopped walnuts. 2. Prepare egg/oil mixture - In a large bowl put:(1) Beat 2 eggs until frothy(2) Add 1/2 cup olive oil (I used 1/4 cup oil/1/4 cup applesauce), 1 cup of brown sugar (I used 3/4 cup because of the applesauce and I like to cut down on it ), and 1 t vanilla and beat until thick and foamy. (3) Stir in 1 cup of grated zucchini and 1/2 cup of crushed pineapple just until blended. 3. Baking bread:(1) Spoon batter into greased 9 x 5 loaf pan (2) bake at 350 for 40-60 minutes. Check it around 40 minutes in case your oven like mine runs hotter to see if a wooden toothpick comes out clean.



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