I do. I love them. Especially when they’re made the right way with coconut milk and fresh pineapple juice. Preferably on a hot beach somewhere too but you can’t win them all.
So how about Pina Colada Bread? Good chance that’ll go well too. I made some with (surprise, surprise) MORE ZUCCHINI. The first person to comment on this post after reading it will get a zucchini DELIVERED to make this loaf with – that’s how much I like it (and how much I want to get rid of another zucchini).
Nana planted green and yellow zucchini this year and didn’t even know it until they were growing. If you’ve never had the yellow ones, they’re delicious fried with butter and pep. Buuuuuuuut I’ve had enough of that so I’ve had to find other uses for them and this is an amazing one.
I doubled the recipe to make two loaves because I was opening a can of pineapple anyway and I had the zucchini so I wasn’t doing it for one loaf. My big sis calls this “crackbread” because once she starts eating it, it’s like crack and she’s addicted.
Start with your eggs, sugar, oil and applesauce and blend them in the mixer in medium for a few minutes. Add the zucchini, pineapple and REAL MEXICAN vanilla and mix for another minute or so.
Mix your dry ingredients in another bowl and fold into the wet mixture.
Add to two greased loaf pans and bake at 350F for an hour or until a toothpick comes out clean.
Then dive in and fuel your addiction.
Zucchini Pina Colada Loaf
2 cups grated, unpeeled zucchini
Much love and happiness to you all – let me know if you need an intervention, Kim.