Pineapple Coconut Zucchini Bread

Hopefully there will come a day soon when I get back into the sewing room, but until then, here's a new recipe to help use up all the zucchini from your garden!

Pineapple Coconut Zucchini Bread

1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp. baking soda
3/4 tsp. baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 egg
1/2 cup oil
1/4 cup sour cream
1 tsp. vanilla
1 1/2 cups grated unpeeled zucchini
1 8 oz. can crushed pineapple, well drained
1/4 cup shredded coconut

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice; set aside.
In medium bowl, beat egg well, then add canola oil, sugar and brown sugar, and blend well. Then add the sour cream and vanilla; mixing everything well. Fold in zucchini, pineapple and coconut; stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. Top with Cream Cheese Glaze.

Cream Cheese Glaze

2 oz. cream cheese, softened
1 Tbs. butter
1 cup powdered sugar
1/2 tsp. rum extract
1 Tbs. milk

In a small mixing bowl, beat the cream cheese with the butter.  Add confectioners' sugar, rum extract, and milk; beat until smooth.  Spread over the cooled bread. Keep bread refrigerated.