Pina Colada Zucchini Bread
Author: My Dragonfly Cafe
Recipe type: Dessert-Bread
Cuisine: Dessert
Serves: 21 mini-bundts
- 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
- Preheat oven to 350 degrees.
- Drain canned crushed pineapple, saving the juice.
- Shred zucchini; measure out 2 cups.
- Whisk flour, baking powder, baking soda and salt together in a separate bowl and set aside.
- Beat together eggs, oil and sugar.
- Add in extracts and pineapple juice.
- Blend in shredded zucchini, pineapple and coconut.
- Spray pan with baking spray.
- Scoop batter into each, just below the fill line.
- Bake about 18 minutes.
- Place on cooling rack briefly before removing from pan.
- Allow to completely cool before piping in whipped cream
- Sprinkle with toasted coconut and top with a stemmed cherry.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/pina-colada-zucchini-bread/
3.5.3218