Skip to main content

Coconut Pineapple Zucchini Bread

(originally made 7/2010)

One of my first stops when we got back from vacation was the local farm.   I was happy to see the zucchini was in, and filled up a bag with lots of other goodies too.   Since I had coconut and pineapple leftover from previous recipe, this recipe of Carol's was perfect for me.   I've made a few of her zucchini breads previously, and they are always a big hit around here.    

DH is an odd duck though, if he can see the zucchini, he won't eat the bread.  For that reason, I peel mine before squeezing the daylights out of it to get the moisture out.    I was a little short on the coconut extract, I used about half what it called for.    The last thing I did was to put on a nice thick sprinkle of raw sugar on the top, I love the crunchy, sparkly crust it gives the final bread.

One for now, one for the freezer.   I double wrap- in plastic, then foil, then into a ziploc.     Thank you so much Carol for sharing yet another amazing zucchini bread recipe!    :)


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  1                 c.  canola or vegetable oil
  1 1/2             c.  granulated sugar
  2               tsp.  coconut extract
  1               tsp.  vanilla extract
  2                 c.  grated zucchini
  1                can  crushed pineapple in its own juice -- (8 oz.) well drained (about 2/3 cup)
  3                 c.  all-purpose flour
  1               tsp.  baking powder
     1/4          tsp.  baking soda
  1               tsp.  salt
  1                box  instant coconut cream pudding mix -- (4 serving size)
  1                 c.  flaked sweetened coconut

Preheat oven to 350 degrees.  Grease and flour (2) 8x4-inch loaf pans OR (4-5) 5x3-inch loaf pans; set aside.

Grate zucchini using the large holes on a box grater; place in a colander and press, letting excess liquid drain.

Place pineapple in a mesh strainer; let drain well. Press down to release any excess juice from the pineapple.

Beat eggs in a large bowl. Add oil, sugar, coconut extract and vanilla extract; mix well.  Stir in shredded zucchini and pineapple.

In a separate bowl, whisk together flour, baking powder, baking soda, salt and pudding mix until combined. Add to zucchini mixture; stir just until combined.  Stir in coconut.

Divide batter between prepared pans.  Bake @ 350 degrees 45-60 minutes for the large loaf pans, and 35-45 minutes for the small loaf pans, or until a toothpick inserted in the center comes out clean.

Let cool in pans for 10-15 minutes; remove from pans to wire rack and cool completely.  Makes 2 large or 4-5 small loaves.



Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P