Monday, August 22, 2011

Tropical Zucchini Bread

A friend of mine had given me a recipe many moons ago for a traditional zucchini bread. I adapted her recipe into a tropical bread. I use coconut oil and pineapple in this to give it a sweet and tropical flavor. Next time I might even add coconut flakes! I lowered a few of the calories by substituting applesauce for half of the oil and used Truvia instead of sugar.

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Tropical Zucchini Bread
  • 3 eggs
  • 1/2 c coconut oil (you can use other oils)
  •  ½ c applesauce
  • 2 cups sugar OR (1/3 c Truvia + 1 T or 24 packets)
  • 2 teaspoons vanilla
  • 2 cups coarsely grated zucchini
  • 1 (8 ounce) can crushed pineapple, drained
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon (I put a smidge more since I like cinnamon)
  • 1 tablespoon fresh grated nutmeg
  • 1/2 teaspoon ginger  
  • 1/2 c sour cream (shhhh secret ingredient. Don't tell) :D
1.      Preheat oven to 350°F
2.      In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.

      In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, and ginger. Add dry ingredients into wet a bit at a time and gently stir (by hand) after each addition. Add sour cream to mixture.  

           Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.

 _  Items needed to make this recipe:

     Stand Mixer or Hand Mixer
     Mixing Bowls
     Bread Pan



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