Pumpkin Zucchini Bread

At the Farmer's Market, Faith and I found zucchini 3 for a dollar!  We decided some zucchini bread would be great; I just needed to figure out how to make it gluten free.  I destroyed the kitchen in the process, but it was worth it.  We also ground oat groats, quinoa and amaranth into flour, so that's part of the mess.  Here's what I came up with:

Pumpkin Zucchini Bread

2-2.5 cups pureed zucchini
2 cups pumpkin (or 1 15 oz can)
4 eggs
2 tsp vanilla
1/2 cup honey
1/2 cup brown sugar
1 cup raw sugar
1.5 cups oat flour
1 cup quinoa flour
1 cup arrowroot powder
1/2 cup brown rice flour
1/2 cup amaranth flour
1/3 to 1/2 cup ground flaxseed
1.5 Tb paking powder
1 Tb cinnamon
1 tsp salt
1 tsp xantham gum
1 tsp baking soda
1 envelope or 2.5 tsp unflavored gelatin


Preheat oven to 350 degrees.  Combine zucchini, pumpkin, eggs, vanilla, honey, brown sugar, and raw sugar.  In a separate bowl, mix together oat flour, quinoa flour, arrowroot powder, brown rice flour, amaranth flour, ground flaxseed, baking powder, cinnamon, salt, xantham gum, baking soda and unflavored gelatin.  Gradually stir the wet ingredients into the dry ingredients.  Pour batter into 2 ungreased bread pans.  Bake at 350 for 70-75 minutes.  Let cool for 10 minutes before removing from pan and placing on a cooling rack.  Let the loaves cool completely.

It was delicious!  The kids loved it too!
Quinoa and amaranth flours can have stronger flavors, so you could probably use additional oat or brown rice flours instead if you prefer.