Honey Ghee and Me

Pineapple-Zucchini Bread {With Walnuts & Coconut}

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If you’re like me, you have a gazillion zucchinis lying around right now and you’re running out of ideas for what to do with them all.  Here’s one way to use ’em up… warm delicious tasty zucchini bread.

This recipe uses zucchini, fresh pineapple, and coconut.  The pineapple adds a delicious sweetness and moistness- so when you bite into it you get little chunks of tasty pineapple in every little bite.  Not something I have ever had before in zucchini bread, but something I will certainly have again!!

The bread dough is seasoned with vanilla, cinnamon, and nutmeg… perfect flavors for fall!!  You could get creative and add other yummies you have lying around, too- maybe raisins, some grated apple, cranberries, or pecans.  That’s the beauty of breads- you can make them however you want, as long as you have a general guideline to follow for the baking ingredients!

I don’t actually bake breads all too often.  I make banana bread sometimes, and do lots of things with pumpkins in fall, but I tend to focus more on savory cooking, so getting to bake a sweet treat is quite fun for me!!  I was very happy with the way this turned out… especially since the pineapple was an experimental choice.  From now on, pineapple will be in everything I think 🙂  But take heed- let it rest.  I got overly excited to cut into this when it was done (do you blame me?  I’d been waiting an hour for it to bake, meanwhile smelling all the scrumptious aromas smothering my house… was so so anxious to eat it!) and nearly butchered the thing in excitement… so while it’s hard, I know, have a little patience (more than I did) and let it cool a wee before hacking into it!!  It need to set.

 

Usually, we see green zucchinis used in breads, but I had loads of yellow zukes, so used them instead.

It didn’t make a difference at all… use any kind of zuke you have lying around 🙂

Such a delicious pile of yellow goodness!!

INGREDIENTS

1 cup grated zucchini (about 3 small zukes)

1 cup fresh pineapple (or canned if fresh isn’t available)

1/2 cup walnut pieces

1/2 cup shredded coconut

1 1/2 cup flour (use what you like, I prefer whole grain)

1/4 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tbsp melted ghee (butter or coconut oil work, also)

1 cup sugar (raw cane sugar or coconut sugar work well)

2 eggs

1 tsp vanilla extract

 DIRECTIONS

Preheat oven to 350 degrees

If using fresh pineapple, cut around the middle core and remove

Then thinly chop pineapple into little bite-sized

slices (I like chunks of it in my bread, so I don’t cut them super small)

Then grate zucchini

Measure out your nuts and coconut and now you’re ready to start baking!

Toast walnuts in a pan over medium/high heat, until fragrant and lightly golden

In a large mixing bowl, add flour, baking powder, baking soda,

salt, cinnamon, and nutmeg

Using a hand-mixer, mix ingredients

Now add butter (or oil), sugar, eggs, and vanilla

Mix until smooth

Add toasted nuts, pineapple chunks, and grated zucchini

Fold ingredients together until well-mixed

Grease a loaf pan with butter or ghee

You want to get every nook and cranny or else the bread will stick to the pan…

Pour bread mixture into pan

Bake on middle rack for about 1 hour

It’s done when a toothpick inserted into the middle comes out clean

Since the pineapple adds moisture from the juices, the bread will be very

moist and soft… the toothpick should still come out clean, but it will be a moist bread!

Let cool for a bit before removing from pan

Use a cutting board or large plate, flip loaf out upside own to remove bread

And voila… we have delicious zuke bread!

Enjoy!!

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