Gluten Free Pineapple Zucchini Bread

Makes 2 loaves


3 eggs, beaten
2 cups white sugar
2 tsp. vanilla extract
1 cup vegetable oil
2 cups finely shredded zucchini
2 1/2 cups Premium Gold Gluten Free Flax & Ancient Grains All-Purpose Flour
3/4 tsp. nutmeg
1 1/2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 can (8 oz.) crushed pineapple, drained
1 cup raisins (opt.)
1 cup chopped walnuts (opt.)

Preheat oven to 350 degrees F, grease 2-8x4x2 inch loaf pans.

In a large bowl, mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.

In a separate bowl, whisk together the flour, nutmeg, cinnamon, baking soda, baking powder, and salt. Add to the zucchini batter and mix well. Fold in pineapple, raisins, and walnuts until just blended.

Pour into prepared loaf pans and bake at 350 degrees for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks.