The family and I are heading off to Camping again — for the last hurrah of the season before we put the tent trailer to rest for the winter. I also have a tremendous amount of Zucchini to use up so what better snack to have camping than Zucchini Pineapple Bread!? I was given a box of Glutino’s Gluten-Free Pantry All-Purpose Baking Flour blend ** so I decided to try it out in this recipe. I used the whole 16 oz box for the 3 cups of flour I needed for the recipe. Regardless, the loaf came out moist, fluffy and very delicious. I definitely would use this brand of All-Purpose Baking Flour blend again in a pinch.

INGREDIENTS

• 3 cups Gluten Free all purpose flour
• 3 teaspoons baking soda
• 3 teaspoons xanthan gum
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 3 eggs
• 2 cups sugar
• 1 cup olive oil
• 2 teaspoons vanilla
• 3 cups coarsely grated zucchini
• 1 cup pineapple

DIRECTIONS

Preheat oven to 350°F. Prepare 2 buttered 5 by 9 inch loaf pans or one 13″x9″ pan. In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, xanthan gum, salt, cinnamon, and nutmeg. In a food processor add eggs, pineapple, zucchini, olive oil, sugar and vanilla; continue beating mixture until thick and foamy. In a separate large bowl add dry ingredients into wet and gently stir. Divide the batter equally between the two loaf pans or the entire mixture in a cake pan. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

** Flour Blend ingredients: White rice flour, potato starch, tapioca starch, guar gum, salt.