Tasty Pineapple Zucchini Bread Recipe

Tasty Pineapple Zucchini Bread Recipe

  • Makes: 1 loaf (10 Servings)
  • Ready In: 1 hr 20 mins
  • Prep Time: 20 mins
  • Cook Time: 60 mins

Another gluten-free treat to add bread into the lives of those with wheat allergies or celiac disease.

To learn morn about what gluten-free means, read Dr. Greene’s article here.

    Nutritional Information (per serving)

  • Calories: 205
  • Fat: 12g
  • Protein: 3g
  • Sodium: 263mg
  • Carbohydrates: 22g
  • Fiber: 2g
  • Sugar: 11g


  1. 1 Cup gluten free all purpose flour, Pamela's All Purpose Baking Blend works well for this recipe
    3/4 tsp baking soda
    3/4 tsp baking powder
    1/2 tsp salt
    1/2 Cup canola oil
    2 eggs, beaten until foamy (or for Egg-Free version: mix together 2 Tbsp flax meal with 6 Tbsp HOT water (mix and let stand for 10 minutes to thicken/gel)
    1 1/2 tsp vanilla extract
    1/2 Cup sugar
    2 Tbsp cinnamon
    4 oz crushed pineapple, drained well
    1 Cup zucchini, grated and moisture removed


    1. Preheat oven to 350 degrees. Grease one 9x5 loaf pan
    2. Combine flour, baking soda, baking powder, and salt in large bowl.
    3. In another bowl, combine oil, beaten eggs, vanilla, sugar, and cinnamon.
    4. Blend in pineapple and zucchini.
    5. Gently fold wet mixture into dry ingredients.
    6. Pour into the prepared pan and bake for 1 hour, or until top is golden brown and toothpick inserted in center comes out clean. If top is browning too quickly, lightly cover with aluminum foil towards the end.
    7. Let bread cool for a few minutes, then run knife around edges of pan and remove bread. Place on rack and let cool completely before slicing.

Kim started the website Cook It Allergy Free! to provide resources to other families dealing with allergies. Make sure to check out all of her tips as well as her new iPhone and iPad apps!

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