Gluten Free Pineapple Zucchini Bread

Gluten Free Pineapple Zucchini Bread

Now that the cooler weather has arrived, I'm all about baking. To be completely honest, I'd be quite happy never leaving my kitchen right now! I have so many ideas for breads, cakes and cookies...I want to bake them all.

I came across a recipe for pineapple zucchini bread last week and have been dying to try it ever since. About the same time, I received a bag of Cup4Cup Gluten-Free flour in my September Joy the Baker Lost Crates. (If you don't know about Lost Crates, you must check them out! https://lostcrates.com/crates/joythebaker)


I've been interested in trying out this Gluten-Free flour for some time, and decided this bread would be the perfe
ct place to start. Believe me when I say it's delicious! Flavorful, moist, and I love the little chunks of pineapple you get with every bite.

Joy also included a recipe for Banana Breakfast Dumplings with her crate, and you can trust that those are on my list to make this weekend. They look so yummy!

In the meantime, let's bake some bread...
Ingredients:

Bread:
1 cup packed brown sugar
½ cup softened butter
1 cup shredded zucchini (about 1 small)
1 can (8 oz) diced pineapple in juice, undrained, reserving 1 tablespoon liquid
2 eggs, slightly beaten
2 cups Cup4Cup Gluten-Free flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground allspice

Glaze:
½ cup powdered sugar
Reserved 1 tablespoon pineapple liquid
1 teaspoon light corn syrup
¼ teaspoon ground cinnamon

Directions:

Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan. In a large bowl with electric mixer, beat brown sugar and butter until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Spread evenly in pan.

Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; then remove from pan to cooling rack. Cool an additional 30 minutes.

In a small bowl, mix all glaze ingredients until smooth, then spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.



Bon Appetit!