Gluten-free Zucchini Pineapple Bread

Zucchini from the garden

When it comes to making breads and or meals, it is great to have an organic garden to get your supplies. For our family, the garden ends up in canning jars or freezer bags to use all year long. Since I have many family members either gluten or wheat intolerant I use zucchini for bread recipes.
Gluten-free zucchini pineapple bread is yet another quick bread people with gluten intolerance or celiac disease can enjoy. Gluten-free zucchini pineapple bread, because of the low calorie pineapple, is very high in vitamin C and Manganese. Pineapple is also a great source of vitamin B6, Copper, B1, folate and fiber.

According to the Worlds Healthiest Foods, “Excessive inflammation, excessive coagulation of the blood, and certain types of tumor growth may all be reduced by therapeutic doses of bromelain when taken as a dietary supplement. Studies are not available, however, to show these same potential benefits in relationship to normal intake of pineapple within a normal meal plan.”

The summer squash zucchini provides in 1 cup, a mere 18 calories yet contains 32% of your daily vitamin C. Zucchini also provides a variety of other nutrients right down to omega 3. WHF also explains, “No category of health benefits from summer squash is better researched than the category of antioxidant benefits. As an excellent source of manganese and vitamin C as well as a good source of vitamin A (through its concentration of carotenoid phytonutrients), summer squash provides us with a great combination of conventional antioxidant nutrients.”

Therefore, making gluten-free zucchini pineapple bread for the gluten intolerant in your family is necessary.

A popular blend of gluten-free flour is Bob Red Mills, the all-purpose flour contains; garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava. I think that is why it is so good for breads and cookies. Most prepackaged gluten-free cookies and such start with the gritty rice flour.

Ingredients for making gluten-free zucchini pineapple bread:

• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt 2 cups rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• 3 tsp xanthan gum

 *I prefer to use Bob Red Mills all-purpose flour instead of purchasing all the individual flours.

Directions for making gluten-free zucchini pineapple bread: 

Gluten-Free Zucchini Pineapple Bread

Mix the following in a large bowl:

• 3/4 cup oil
• 2 cups granulated sugar
• 3 eggs, large
• 2 tsp pure vanilla extract

Add :

1. 2-cups zucchini, shredded
2. 1-20 oz can crushed pineapple drained completely
3.  Preheat the oven to 350 degrees Fahrenheit
4. Add the dry ingredients to the wet mixture.
5. Pour the mixture between 2 greased loaf pans.
6. Bake approximately 55-65 minutes, until golden brown and when a tooth pick inserted into the center comes out clean.
7. Let the gluten-free zucchini pineapple bread rest in pans for 5 minutes.
8. Cool on a rack or cutting board, slice and enjoy.