Pina Colada Zucchini Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert-Bread
Cuisine: Dessert
Serves: 21 mini-bundts
Ingredients
  • 3 eggs
  • ¾ c. coconut oil(canola acceptable)
  • 1½ c. turbinado sugar(Sugar in the Raw)
  • 1 t. rum extract
  • 1 t. coconut extract
  • 1 T. pineapple juice
  • 2 c. shredded zucchini
  • 3 c. all-purpose flour( I use White Lily brand.)
  • 2 t. baking powder
  • 1 t. salt
  • 1 t. baking soda
  • ¾ c. coconut, sweetened and flaked
  • 1 8-oz. can crushed pineapple drained; reserve juice
  • Glaze
  • ½ c. sugar
  • 2 T. pineapple juice
  • ½ t. coconut extract
  • ½ t. rum extract
  • Dessert toppings:
  • 1 c. heavy whipping cream
  • 2 T. confectioners sugar
  • ¼ c. toasted coconut
  • Stemmed Maraschino cherries
Instructions
  1. Preheat oven to 350 degrees.
  2. Drain canned crushed pineapple, saving the juice.
  3. Shred zucchini; measure out 2 cups.
  4. Whisk flour, baking powder, baking soda and salt together in a separate bowl and set aside.
  5. Beat together eggs, oil and sugar.
  6. Add in extracts and pineapple juice.
  7. Blend in shredded zucchini, pineapple and coconut.
  8. Spray pan with baking spray.
  9. Scoop batter into each, just below the fill line.
  10. Bake about 18 minutes.
  11. Place on cooling rack briefly before removing from pan.
  12. Allow to completely cool before piping in whipped cream
  13. Sprinkle with toasted coconut and top with a stemmed cherry.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/pina-colada-zucchini-bread/