Pineapple Coconut Zucchini Bread

Tonight I spent my night making this bread and decorating noise-maker milk jugs for the USF vs. UND game tomorrow in Grand Forks. We (me, my parents, Trevor's parents) are taking off tomorrow a.m. and heading north for the first-ever USF-UND match-up, so it should be interesting! It will be nice to be in a dome and not frrreezing!

On to the recipe... I get bored making the same zucchini bread, brownies, or bars, so I tried to find something different to try. I found this recipe on allrecipes.com. I like finding recipes on there and basing my choice off of the reviews from people who have tried it and gave their rating. This was a 5-star rated recipe and I agree. I like the combo of coconut-pineapple-zucchini-and a little pumpkin spice. The texture of the coconut and moist chunks of pineapple make this bread special. Gets my stamp of approval and I will definately make it again.

It made enough batter for 2 loaves+some..so I made 2 mini loaves from the remaining because I wanted to use the mini-loaf pans I got from my grandmother's collection. Too cute!
















Ingredients:
2 cups all-purpose flour (Original called for just 3 c all-purpose-I subbed in 1 c whole wheat instead and couldn't tell @ all)
1 cup whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3 eggs
1/2 cup vegetable oil (again the original called for 1 c oil, but I used 1/2c and 1/2c applesauce-worked great)
1/2 cup unsweetened applesauce
1 cup white sugar (I used about 3/4 c)
1 cup light brown sugar
1/2 cup sour cream
2 teaspoons vanilla extract
3 cups grated unpeeled zucchini (I peeled mine!)
1 (20 ounce) can crushed pineapple, well drained
1/2 cup shredded coconut
Directions:
1. Preheat oven to 350 degrees F. Lightly grease 2 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl until well blended; set aside.
2. Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened.
3. Divide batter between the prepared loaf pans.
4.Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.














These are the mini loaves..CUTE

Apple Walnut Bread

Ok...apple recipe #3: Apple Bread. It is obvious that I like making quick breads. They are super easy and I love them for breakfast or just snacking. A loaf doesn't last long around me! Again, with this recipe, I think the apples are the best part..so next time I will add more!
MAKES 2 LOAVES
Ingredients:
3 c all purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c vegetable oil (I used unsweetened apple sauce instead, and used a little over 1/2c)
2 c sugar (I used half&half sugar & Splenda)
2 eggs, beaten (used egg beaters)
1/2 tsp vanilla
2 c apples, peeled, chopped
1 cup coarsley chopped walnuts
Directions:
1. In bowl, combine flour, cinnamon, bakign soda/powder, salt. Set aside.

2. In another bowl, place oil (or applesauce), sugar, eggs, vanilla, apples. Stir to combine.














3. Add wet to dry ingredients. Stir to combine.
4. Add walnuts.














5. Divide mixture into 2 greased loaf pans.
6. Bake @ 350 for 40 mins. (I baked mine a few minutes less).Remove from pans, cool on wire rack.

Coconut Banana Bread with Lime Glaze

Put the lime in the coconut and...make banana bread?? Here is a recipe for banana bread with a twist..of lime. It sounds interesting, but if you are a fan of coconut you will definately enjoy this moist quick bread. This recipe makes a tall, large loaf that is very moist and filled with the sweetness of coconut and banana. The glaze is really good when the bread is fresh and gives it a sweet sort of tang on top.

*While baking, I decided to leave the bread in the oven about 10 mins longer than called for, because it was still pretty gooey inside. Even when I took the bread out I was worried it was undercooked, but once it cooled it was the perfect moistness.
Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (I used light sour cream instead)
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Directions:
1. Preheat oven to 350°.
2. Lightly spoon the flour into dry measuring cups, and level with a knife.
3. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).

5. Add the eggs, 1 at a time, beating well after each addition.

6. Add banana, yogurt, rum, and vanilla; beat until blended.
7. Add flour mixture; beat at low speed just until moist.

8. Stir in 1/2 cup coconut.

9. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

10. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. (I baked about 10 minutes longer, because I was worried the middle was too gooey)
Cool 10 minutes in pan on a wire rack; remove from pan.

See what I mean by a large, tall loaf! (I had to move it to the top rack because it was rising up into the above rack).

For Glaze: Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Nutrit. Info:

Makes 16 Servings

Calories- 193, Fat-4.5g, Protein-2.9g, Carb- 35g, Sodium-179 mg