(originally made 7/2010)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.
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! :)
COCONUT PINEAPPLE ZUCCHINI BREAD- Carol1229
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
eggs in a large bowl. Add oil, sugar, coconut extract and vanilla
extract; mix well. Stir in shredded zucchini and pineapple.
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.