Tropical Farm Bread

Name: Tropical Farm Bread
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 36
Ingredients: 4 cups all-purpose flour, plus more, to taste, for dusting the pans; 3 cups sugar; 2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 teaspoon baking soda; 4 large eggs, room temperature; 1 1/2 cups canola oil; 1 teaspoon coconut extract; 1 teaspoon rum extract; 1 teaspoon vanilla extract; 3 cups zucchini, shredded; 1 cup canned crushed pineapple, drained; 1/2 cup walnuts or pecans, chopped

Vegetarian Oven Gastro-Pub

Time: 1 hour 10 minutes

Yield: 36 servings

About

This delicious Tropical Farm Bread, inspired by the yummy and fruity piña colada, is a unique twist on traditional zucchini bread. It's packed with shredded zucchini, chunks of juicy pineapple, and a hint of coconut. The bread is also spiced with cinnamon and nutmeg, adding depth and warmth to the flavor profile. The bread is then finished with a delicious glaze made from cream of coconut and confectioners' sugar, creating a creamy and sweet topping that perfectly complements the flavors of the bread. The result is a moist and flavorful bread that's perfect for breakfast, dessert, or a midday snack. Serve Tropical Farm Bread warm or at room temperature, and let it transport you to your tropical paradise!

Ingredients

4 cups all-purpose flour, plus more, to taste, for dusting the pans
3 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs, room temperature
1 1/2 cups canola oil
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon vanilla extract
3 cups zucchini, shredded
1 cup canned crushed pineapple, drained
1/2 cup walnuts or pecans, chopped

Directions

Step 1 - Preheat the oven to 350 degrees F.

Step 2 -Lightly grease three 8x4-inch loaf pans, then line them with parchment paper. Grease the parchment paper and using the extra flour, lightly dust each greased pan.

Step 3 -In a large bowl, combine the remaining 4 cups of the flour, the sugar, the baking powder, the salt, and the baking soda.

Step 4 -In another bowl, whisk the eggs, the oil, the coconut extract, the rum extract, and the vanilla extract.

Step 5 -Stir the egg mixture into the flour mixture until it is just moistened.

Step 6 -Fold the zucchini, the pineapple, and the walnuts into the dough mixture.

Step 7 -Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, about 45-55 minutes.

Step 8 -Allow the bread to cool in the pans for 10 minutes.

Step 9 -Transfer the bread from the pans to wire racks to cool, then gently pull the paper off.

Step 10 -Slice and serve.

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