Gluten-Free Zucchini Bread with Charred Pineapple and Coconut
By incorporating charred pineapple and coconut, you’ll elevate the flavor profile while keeping it light and fluffy. The key is to remove moisture from the zucchini to prevent the loaf from becoming dense, while charring the pineapple enhances its sweetness and gives it a smoky touch.
Nutrition
per serving (≈133g)Instructions
8 stepsHeat 1 teaspoon oil in a skillet over medium heat. Add pineapple spears and cook until browned (about 3-4 minutes per side). Let cool, then dice into small cubes (you'll need ¾ cup).
Grate the zucchini into a towel and squeeze out excess moisture.
Preheat the oven to 350°F (175°C). Grease an 8- by 4-inch loaf pan and line with parchment paper, leaving some overhang on the sides.
In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat the eggs and coconut sugar until frothy, then slowly add ¾ cup oil while mixing.
Fold in the dry ingredients, mix. Then add zucchini, pineapple, and ½ cup desiccated coconut.
Pour the batter into the loaf pan, smooth the top, and sprinkle the remaining 2 tablespoons of desiccated coconut. Bake for 60-70 minutes, until a toothpick comes out clean. Let cool in the pan for 15 minutes, then transfer to a rack to cool completely.
For the glaze, whisk together the coconut milk, coconut oil, agave syrup, and desiccated coconut. Drizzle over the cooled loaf before serving.
