Recently, I had half a can of crushed pineapple in the fridge that I needed to use up. After searching for a recipe to use it in on Food.com, I settled on this gluten bread recipe. Of course, I tweaked it a bit and converted it to be gluten-free. You never know how these types of experiments will turn out, but this one turned out great!
Pineapple Zucchini Gluten-free Bread Recipe
- 1 1/2 C. gluten-free flour blend (I used Jules Gluten Free)
- 2 eggs
- 1/2 C. oil
- 1 C. sugar
- 1 t. vanilla
- 1 C. shredded zucchini
- ½ can crushed pineapple (drained)
- ½ t. baking soda
- ½ t. salt
- 1 t. baking powder
- 1 t. cinnamon
- 1 C. raisins
- Beat the eggs, oil, sugar and vanilla well.
- Stir in zucchini and pineapple.
- Combine dry ingredients and add to batter.
- Fold in and raisins and stir.
- Pour batter into a well-greased loaf pan (I used the King Arthur GF pan).
- Bake at 350°F for 1 hour or until toothpick or cake tested comes out clean.
- Cool in pan for 10 minutes before turning onto cooling rack.
This bread was great right out of the oven, but even better the next morning for breakfast. It was good at room temperature as well as when toasted in the toaster oven. The pineapple in it is the overpowering flavor and no one could tell there was any zucchini in it. In other words, if you know anyone who turns up their nose at zucchini bread, you might surprise them with this one.
Unfortunately, this particular bread did not freeze well at all, which is surprising. It was still good after it was frozen and defrosted – it just wasn’t as good as it had been. My husband particularly liked this bread and scarfed it up quickly. It was only after it was all gone that I thought it would have made for a very interesting version of quick bread French toast. The next time I make it, I will use it for that purpose. It would probably also make a nice snack cake if you use three eggs and make a little cream cheese glaze to go on it.