- 3 large Eggs
- 1 cup Vegetable Oil
- 2 cups Sugar
- 2 cups Grated Zucchini
- 2 teaspoons Pure Vanilla Extract
- 1 cup Crushed Pineapple
- 3 cups All-Purpose Gluten Free Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Salt
- 3/4 teaspoon Nutmeg
- 1/2 cup Slivered Almonds, Plus additional for topping
Preheat the oven to 325°F.
In a large bowl, mix together the eggs, oil, and sugar.
Add in the zucchini, vanilla, and pineapple.
Continue mixing and add in the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
Fold in the slivered almonds.
Spray 2 loaf pans with non-stick cooking spray, and divide batter evenly between the pans.
Top with additional almonds.
Bake for 1 hour or until when a toothpick poked into the deepest part comes out clean.
Let cool in pans for about 5-10 minutes then carefully remove from pans and serve.