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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(originally made 7/2010)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.



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