Pineapple Zucchini Bread

By srumbel

Ingredients

• 1 1/2 cups oil
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons rum extract
• 1 - 8 ounce can crushed pineapple, drained (save juice)
• 3 cups shredded zucchini
• 4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground mace
• 2 cups powdered sugar
• cinnamon sugar, optional

Details

Servings 2
Preparation time 20mins
Cooking time 80mins
Adapted from insidebrucrewlife.com

Preparation

Step 1

has a delicious tropical twist.  It is another great way to use up all those green veggies from the garden that have started to take over!

and add a tropical twist instead. I also left out the normal cinnamon and nutmeg that I usually use in zucchini bread because I wanted the pineapple to really stand out.  A little bit of ground mace gave it just a little bit of flavor without taking away the tropical flair.

And of course, I can’t do a sweet bread without glaze.  It’s just how I roll in our kitchen.  Feel free to leave it off, if you prefer.  Since this recipe makes two loaves, I do recommend freezing an unglazed one for later when you need a tropical getaway while staying in the comfort of your own home.

Yield:

Preheat the oven to 350 degrees. Spray 2 - 9x5 loaf pans with non-stick baking spray. (I prefer Baker's Joy.)

Mix together the oil, sugars, and eggs. Add the zucchini, pineapple, and extracts until mixed in.

Stir together the flour, baking powder, baking soda, salt, and mace. Slowly add to the wet mixture.

Whisk together the powdered sugar and 4 Tablespoons of the saved pineapple juice. Drizzle over the top of the loaves. Sprinkle with cinnamon sugar, if desired. Store in a sealed container.

*Feel free to peel the zucchini before shredding it. This helps hide the green flecks from the kids.
**Add 1 cup shredded coconut to the batter before baking it for an even bigger tropical flair.