Pineapple zucchini bread
1 cup agave
1 cup coconut oil
2 tsp vanilla
2 cups shredded zucchini (squeeze to drain the water)
1 cup crushed pineapple (drained from juice)
1 1/2 cups blanched almond flour
1 1/2 cups brown rice flour
1 1/2 tsp xanthan gum
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup chopped nuts
Bake in 2 medium (greased) loaf pans at 325 until golden brown and toothpick comes out clean.
The GF version above works MUCH better in a cupcake pan.
Non GFers sub the brown rice flour, almond flour and xanthan for 3 cups of regular flour.
If you don't care about it being low sugar, sub the agave for 2 cups of sugar.
Any oil can be used but coconut is the tastiest!