Thursday, April 2, 2009

Pina Colada Zucchini Bread

Alright... time to get back to normal! This past week has been hectic and crazy and I just haven't had the time (or energy!) to sit down and do blog posts. But, the household is healthy again and I am ready to get back into the swing of things. Okay, well at least I'm ready to get a post up! I hope to catch up on visiting other blogs and commenting SOON! :)

I love quick breads. They are pretty easy to throw together and usually very moist. A perfect breakfast or snack, if you ask me!

Lately I have become a little obsessed with zucchini. It is definately my new favorite ingredient to bake with! When I saw this recipe in the Feb/Mar 2009 issue of Taste of Home, I ripped it out immediately. This bread is full of zucchini and pineapple and with the addition of coconut and rum extract, it is a tropical vacation for your mouth!



I have made this bread twice in the last week and a half. The first time, I cut the recipe and only made one loaf. Boy was that a mistake! It was gone in a day. No joke... ONE day! I made it again 2 days later. I froze one loaf and the other two I brought to a scrapbooking get-together (or EXTRAVAGANZA!) with some friends. It went quickly again and I'm glad I was smart enough (or greedy... however you want to look at it!) to freeze a loaf for myself!

Pina Colada Zucchini Bread
Makes 3 loaves

4 cups AP flour
3 cups sugar
2 tsp baking powder
1 1/2 tsp salt
1 tsp baking soda
4 eggs
1 1/2 cups canola oil
1 tsp EACH coconut, rum, and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/2 cup chopped walnuts or pecans

Line the bottoms of three greased loaf pans with waxed paper and grease the paper; set aside.

In a large bowl, combine the flour through baking soda. In another bowl, combine the eggs, oil, and extracts. Stir wet into dry just until combined. Fold in the zucchini, pineapple, and nuts.

Transfer to prepared pans. Bake at 350 for 45-55 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

12 comments:

Donna-FFW said...

This bread sounds absolutely delightful.. I love the flavors, it seems to have eveything I love.. fantastic choice. Pina Colada ..summers coming, cant wait!

HoneyB said...

Sounds yummy....you just need a few cherries mixed in (for me of course). ;o)

Megan said...

All you need is a little umbrella and you are set for the tropical vacation!

pinkstripes said...

Man, that sounds wonderful. Love it!

Debbie said...

Looks delicious and sounds like a bread I will have to try!

The McBride Family said...

Must... have... more... bread... Thanks for leaving me the leftovers by the way. Don't worry they didn't go to waste!!!

Coleen's Recipes said...

The cake sounds delicious. Those flavors REALLY compliment each other. Thanks for the post.

Ingrid said...

Smart, Cristine, very smart! The top of it looks wonderful, all golden brown & crusty!
~ingrid

teresa said...

What a great combination! This looks delicious, and I'm all about the scrapbooking extravaganzas too!

Christy said...

I marked the same recipe from my TOH but haven't gotten around to baking it. Glad to hear it was as delicious as I thought it might be. Yours looks wonderful!

J.Danger said...

this sounds interesting!

SUGAR B said...

You had me at Pina Colada . . .

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