Pineapple Zucchini Bread

Nothing thrills me more than finding ways to incorporate fresh vegetables from the garden into baked goods. As we are now in the prime of zucchini season, I wanted a  recipe that incorporated a twist on the traditional zucchini bread. The flavors of summer really come out in this combination of rum, pineapple, and unsweetened coconut. Enjoy the taste of summer!

Yield: 2 loaves

Ingredients:

4 cups flour
3 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 eggs
1 cup unsweetened applesauce
1/2 cup canola oil
1 Tablespoon rum
1 teaspoon vanilla
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/3 cup unsweetened coconut
1/2 cup chopped pecans

Directions:

1. Preheat oven to 350ºF. Grease 2, 9-in x 5-in loaf pans.

2. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda.

3. In a separate bowl, combine eggs, unsweetened applesauce, canola oil, rum, and vanilla.

4. Add zucchini, crushed pineapple, and unsweetened coconut to egg mixture.

5. Stir in flour mixture just until combined. Gently add pecans; do not over mix.

6. Pour into prepared loaf pans, and bake 50-55 minutes or until a toothpick inserted near the center comes out clean.

7. Cool for 10 minutes before removing from pans.