Recipes

[Carol1229]

Zucchini season is in full swing in this garden of ours. I'm almost afraid to go out and look to see what's waiting and ready for picking every day. The refrigerator is going to start complaining pretty soon-it's getting stuffed with zucchini!

Along with making our savory favorites-Zucchini Pie, Oven "Fried" Zucchini and our 2 new favorites, Vegetable Tian and Spicy Squash Cakes-different flavors of Zucchini Bread are always on the "To Make" list too.

It seems like every year at this time, instead of sleeping at night, my brain is busy trying to come up with new combinations for creating different flavors of zucchini bread. This year is no different-and the pressure's on because of the zucchini running wild.

I know there are a lot of Pineapple Coconut Zucchini bread recipes floating around out there.......and I'd love to try them all, but Bob isn't a big fan of pineapple-and go figure, I love the stuff.

I thought if I made a bread that is heavy on coconut flavor and lighter pineapple, I just might come up with something to please both of us since Bob LOVES coconut.

I took the pudding-included zucchini bread recipe that I love and and started swapping out ingredients. What emerged from the oven is exactly what I wanted.

I used an 8 oz. can of crushed pineapple, which gives this bread a light pineapple flavor. According to what I've read on the Internet, an 8 oz. can equals about 2/3 c. pineapple when well drained. I would like a little more in the bread-Bob likes it the way it is. The next time I make this I'll open a 14 oz. can and use 3/4 cup........I think he'll still like it.

Another thing I found that worked VERY well is draining the zucchini after I shredded it. I use a box grater and grate the squash by hand on the side with the large holes. After I finished shredding, I put the squash in a colander and pressed on it, allowing the juice to drain. That took a good part of the excess liquid out of the squash and made the bread a little less "wet". I'll be doing that from here on out when I make anything with shredded zucchini-even if the recipe doesn't call for draining it.

If you're a coconut lover, this is for you.....there are 3 levels of coconut.......the pudding, the extract and then the coconut itself. Had I had time, I would have toasted the coconut before adding it to the bread-another thing I'll do the next time. It's WONDERFUL not toasted too..........the bread is moist and loaded with coconut flavor...and that little hint of pineapple compliments it nicely.

Another winning zucchini bread recipe for the favorites file.......and with more zucchini coming, I'd better get my thinking cap back on-I've got to get back to the LAH-BOR-A-TORY........I have some more new flavors in mind. Carol


COCONUT PINEAPPLE ZUCCHINI BREAD

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 (8 oz.) can crushed pineapple in its own juice, well drained (about 2/3 cup)
3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 (4 serving size) box instant coconut cream pudding mix
1 HEAPING 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.