tropical zucchini bread

Hey, does anyone need any zucchini? I have plenty! I think I had better go on the hunt for a good zucchini cookbook. Is there one called 1001 Zucchini Recipes? I think that would work for me.

Do you ever go hunting for zucchini and find that you missed one from the day before and now it's monstrously large? My husband brought in a couple this morning just this way and the only thing to do was to turn them into zucchini bread.

I found a great recipe over at Lemon Basil that calls for coconut oil. I don't have any coconut oil but I do have coconut milk. I decided to see if I could put a tropical twist on my zucchini bread.

Ingredients

• 3 cups shredded zucchini
• 1-2 mashed bananas
• 1/2 cup drained crushed pineapple
• 1/2 cup light coconut milk
• 1/2 cup melted butter (wait to add to mix until it cools a bit)
  
• 1/4 cup agave nectar
• 1/4 maple syrup
• 3 eggs (These are from my neighbor. Her chickens just laid them this morning!)
  
• 1 tsp coconut extract
• 1 tsp rum extract
• 3 cups whole wheat pastry flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon

Makes 2 loaves

Grease and flour 2 loaf pans.

In a large bowl, mix together the zucchini, banana, pineapple, coconut milk, maple syrup, agave nectar, melted butter, extracts, and eggs.

Sift together the dry ingredients and add to your wet ingredients.

Stir just until combined.

Split batter between loaf pans. Bake in a 350 degree oven for 50-60 minutes until toothpick inserted comes out clean.

This was a big hit at my house. My mom stopped by on her way home from camping just as I took this out of the oven so I was able to share! I'm kind of a weirdo because I like to give people things when they come to visit. I sometimes go through my closet or my cupboards when my sister comes over to see if I have any shirts or lotions or whatever else I think might make her happy. Call me crazy!

~Double Yum!~

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