Zucchini Pineapple Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup desiccated coconut
• 2 large eggs (room temperature)
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoons vanilla extract
• 1/2 tsp rum extract ((optional))
• 4 ounces crushed pineapple (drained )
• 1 cup finely shredded zucchini (about 1 medium zucchini (see tips above))
• 1/2 cup powdered sugar
• 1-2 tbsp pineapple juice
• Desiccated coconut

Instructions

1. 1

   Preheat oven to 350°F (180°C). Grease a medium loaf pan and line the bottom with parchment paper leaving an overhang to make it easier to lift out the bread.

2. 2

   In a small bowl combine flour, baking soda, salt, baking powder, and shredded coconut. Set aside.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment combine eggs, sugars, oil, vanilla extract, and rum extract. Beat at medium-high speed until light and fluffy, about 3-4 minutes.

4. 4

   Stir in the shredded zucchini and crushed pineapple.

5. 5

   Add flour mixture and mix with a rubber spatula until just combined. Don't overmix!

6. 6

   Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached.

7. 7

   Let cool in the pan for 10-15 minutes, then remove from pan, transfer to a wire rack and let cool completely before adding the glaze.

8. 8

   To make the glaze combine powdered sugar and pineapple juice one tbsp at a time until you have a thick glaze. Drizzle over bread and garnish with shredded coconut.