Gluten-Free Zucchini Bread

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

1. 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. Pour into two greased loaf pans and bake for 1 hour or until a toothpick inserted in the center comes out clean.

Recipe Borrowed From: http://www.glutenfreefrenzy.com/2015/09/gluten-free-dairy-free-spiced-pineapple-zucchini-bread-plus-a-namaste-foods-giveaway.html

SIDE NOTE:

Ounces To Cups And Other Cooking Conversions - Allrecipes

 dish.allrecipes.com/commonly-used-measurements-equivalents/

More results

7/8 cup: 3/4 cup + 2 tbsp. 7 fluid ounces: 207 milliliters: 1 cup: 16 tablespoons: ... by Allrecipes. Related Links. Recipe Conversion Basics; Cup to Gram Conversions;