Gluten Free Lemon Zucchini Bread

I remember the first time I ate zucchini bread. I was 6 years old playing at my friend Michelle's house and her mom offered me some. I expected it would taste savory and salty, since zucchini is a vegetable. But heavens to Murgatroid, it was sweet and cinnamony and I couldn't even taste the zucchini! Ever since that summer I have looked forward to harvesting zucchini just for making some zucchini bread. Most summers I'll make zucchini bread at least once because I have so much shredded zucchini in my house. Usually I'll take the big zucchini that aren't great for frying and grate them and put 1-cup amounts into a Ziploc bag and just freeze them so that in winter when I want Gluten Free Carrot Cake Muffins I can thaw them out and not have to run to the store for zucchini.

This last time I made zucchini bread I decided to try something a little different with the flavors. Most zucchini bread recipes call for some lemon zest, cinnamon, and nutmeg. I decided as I was zesting my lemon that I loved the lemon so much I was going to make Lemon Zucchini Bread. So here's what I did:

Gluten Free Lemon Zucchini Bread

1 cup sugar

1 cup shredded zucchini

zest of 1 lemon

juice of 1 lemon

1/4 cup crushed pineapple

1/4 cup oil

1 egg

1 1/2 cups Grandpa's Kitchen Gluten Free Flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

Preheat oven to 350 degrees. In a large bowl, mix together the flour, soda, powder, and salt and set aside. In a stand mixer, combine sugar, zucchini, lemon zest and juice, pineapple, oil, and egg. Mix well and then add flour mixture a little at a time. Pour batter into a greased loaf pan and bake for 55-60 minutes, until a knife inserted into the center comes out clean.

Happy eating!