Zucchini Carrot Piña Colada Bread

Zucchini Carrot Pina Colada Cake

Zucchini Carrot Piña Colada Bread

by me, homesteadhacker!

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup oil
  • 3/4 cup cream of coconut (you can find this in the mixed drink/hard liquor section of the store)
  • 1 1/2 cups brown sugar, firmly packed
  • 3 eggs
  • 1/2 cup canned crushed pineapple in juice, drained ( Reserve juice for frosting. btw, I used pineapple chunks)
  • 1/2 cup finely shredded zucchini
  • 3/4 cup finely shredded carrot

Directions:

  1. Sift first five ingredients into a mixing bowl.
  2. In a separate bowl, whisk together the oil, cream of coconut, sugar and eggs.
  3. Stir the liquid mixture into the flour; mix well.
  4. Add the next four ingredients; stir again.
  5. Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
  6. Bake at 350° for about 45-50 minutes or until a toothpick comes out dry. (OPTIONAL: bake in a water bath. Place the pan or pans on a cookie sheet filled with about 1/4 inch water)
    Yield: one 9-inch square, or five 3″ x 6″ mini-loaves.

Top with Pineapple-Coconut Spiked Cream Cheese Frosting

1 pkg cream cheese (at room temperature)
3 tablespoons of butter (at room temperature)
2 cups powdered sugar
1 teaspoon pineapple juice
1 teaspoon cream of coconut

Blend cream cheese, butter, juice and cream of coconut together until smooth. Slowly add powdered sugar 1/2 cup at a time until you have the consistency you like.

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3 thoughts on “Zucchini Carrot Piña Colada Bread

  1. Pingback: Zucchini Chocolate Chip Bread « Andrea's Garden Cooking

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