Gluten-Free Zucchini Bread Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour, 15 minutes Yield: 2 loaves Ingredients 2 C shredded zucchini 1 can (8 oz.) crushed pineapple, drained 3 C all-purpose gluten-free flour (I used Teff Flour, see picture below) 3 eggs 1 C coconut oil 2 C sugar (Raw sugar) 2 tsp. gluten-free vanilla 2 tsp. baking soda 1 tsp. Real Salt (kosher saltt) 1/2 tsp. baking powder 1 1/2 tsp. cinnamon 3/4 tsp. nutmeg (dash) 1 C chopped walnuts (optional) (I used almond slivers) I (don't judge) used a cup of canned sliced carrots I added a handful of raisins Instructions Preheat the oven to 325°. In a large bowl, beat eggs, oil, sugar, and vanilla until thick and foamy. Stir in shredded zucchini & pineapple. In another bowl, combine flour, baking powder, soda, salt, cinnamon, nutmeg and chopped walnuts if using them. Slowly add the flour mixture 1/2 C at a time to the zucchini mixture until just blended.
Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), and the making of my many food cravings. We're ALWAYS trying to raise awareness (food allergies, intolerances, eating disorders) one post at a time. This page is Gluten Free, Wheat Free, mostly Allergy Free, MSG free, limited red meat, and Dairy Free.