Recipe: Gluten-free Pineapple Zucchini Bread
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Jun 7 2011

Recipe: Gluten-free Pineapple Zucchini Bread

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

Ingredients:

  • 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

Directions:

  1. Beat the eggs, oil, sugar and vanilla well.
  2. Stir in zucchini and pineapple.
  3. Combine dry ingredients and add to batter.
  4. Fold in and raisins and stir.
  5. Pour batter into a well-greased loaf pan (I used the King Arthur GF pan).
  6. Bake at 350°F for 1 hour or until toothpick or cake tested comes out clean.
  7. 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.

Article Written by:

Tiffany is considered a gluten-free advocate as well as the most discriminating gluten-free diner around. Her goal is to help others learn that there is life after a celiac diagnosis. Gluten-free dining and travel are two of her favorite things to do. Tiffany is a contributing writer and the Advertising Manager at "Delight gluten free" magazine. Check out her local blog, Gluten-Free Atlanta, for tips and tricks about living gluten-free in the ATL! Follow Tiffany on Twitter!

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Comments

  1. Angie Halten says:

    Pineapple-zucchini, great combination! I’ve also been known to sneak some purees in there (like applesauce), just to try and boost up the vitamins I can get into my family.

  2. Anne Steib says:

    this looks delicious..I think I will make it this week!

  3. What a wonderful way to use leftover pineapple. :-) Surprising that this bread didn’t freeze really well though. But French toast made from it sure does sound divine. ;-)

    Thanks, Tiffany!
    Shirley

  4. I usually sub some unsweetened all-natural applesauce for some of the oil, but this time around I was in a hurry and added all the oil before remembering to get the applesauce out. I use applesauce in quick bread recipes all the time and will remember it the next time I make this ;)

    You’re welcome Shirley! I thought of another twist I’m going to try as well – using dried cranberries instead of raisins. I love pineapple and cranberries together ;)

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