pineapple zucchini bread (gluten free)

I have not tried this recipe yet, I just got sent it through a friend yesterday.  but thought I would post it it may be awhile before I feel like making it (I'm 38 weeks pregnant) but it sounds really good so I thought I would share.

Pineapple zucchini bread

 3 eggs

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!