Tropical Zucchini Bread ~ The Lee Craft Table

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

Directions:

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.