Pineapple Zucchini Bread

Dry ingredients ~
3 cups of flour as follows: 1 1/2 cups rice flour, 1 cup almond meal flour, 1 cup coconut flour, 2 t. baking soda, 2 t. baking powder, 3 t. cinnamon, 1 t. salt.

Wet ingredients ~
3 eggs, 1 cup coconut oil, 1 cup 2% or whole milk Greek yogurt, 2 cups granulated maple sugar or coconut sugar, 3 t. vanilla, 2 cups grated (drained) zucchini, 1 cup crushed pineapple, 1 cup chopped nuts.

Preheat oven to 350 degrees.  Prepare 2 bread loaf pans by greasing and placing a layer of parchment paper on the bottom of each pan.

In a large bowl combine dry ingredients and set aside.

In another large bowl beat eggs.  Add oil and yogurt and continue beating. Add sugar and continue beating.  Add dry ingredients and beat in slowly.  Once combined add zucchini and pineapple and stir in to blend.  If desired stir in nuts.  Fill both loaf pans evenly and place in preheated 350 degree oven.  Bake for 1 hour and 10 minutes.  Remove from oven and set on stove top to cool for at least 25 minutes.  Carefully remove from pans, discard parchment paper, and wrap in waxed paper.  Wrap again in foil and refrigerate.  Can freeze if desired.