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Gluten Free Zucchini Pineapple Bread Photo

Gluten Free Zucchini Pineapple Bread Recipe

Kristy Still
Gluten Free Zucchini Pineapple Bread is a delicious bread that can be adapted to your tastes. Use whatever kinds of fruit and nuts you...
2.99 from 81 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Gluten Free
Servings 24 1 slice
Calories 226 kcal

Ingredients
  

  • 3 large Egg
  • 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

Instructions
 

  • 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.
Keyword Baked, Baking, Bread, Breakfasts, Brunches, Easy, Gluten Free, Gluten Free Baking, Pineapples, Quick Bread, Snacks, Zucchini