Name: Pineapple zucchini bread
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: Buttermilk; 1 Cup - a2 Milk® Whole; 3 Tbsp. - Fresh lemon juice (retain the zest); Batter; 1 ½ Cup - All-purpose flour; ½ tsp. - Baking soda; ½ tsp. - Salt; 1 Cup - Sugar; ½ Cup - Butter, softened; 3 - Eggs; 1 Cup - Buttermilk made with a2 Milk® Whole (see above); 1 ½ Cup - Shredded coconut, toasted; 1 Cup - Shredded zucchini; 1 Cup - Diced pineapple; Zest of one lemon

Pineapple zucchini bread

Difficulty

Easy

Preparation

15 mins

Cooking time

35 mins

Servings

Buttermilk

1 Cup - a2 Milk® Whole

3 Tbsp. - Fresh lemon juice (retain the zest)

Batter

1 ½ Cup - All-purpose flour
½ tsp. - Baking soda
½ tsp. - Salt
1 Cup - Sugar
½ Cup - Butter, softened
3 - Eggs
1 Cup - Buttermilk made with a2 Milk® Whole (see above)
1 ½ Cup - Shredded coconut, toasted
1 Cup - Shredded zucchini
1 Cup - Diced pineapple
Zest of one lemon

To make the buttermilk, whisk together the a2 Milk® Whole and fresh lemon juice. Allow the buttermilk mixture to thicken for 20 minutes.
Preheat the oven to 350 degrees and prepare 6 mini bread loaf pans with oil and parchment paper.
Combine the flour, baking soda, and salt in a bowl. Set aside.
Separately, beat the sugar and butter for 2 minutes before adding each egg slowly.
Using a wooden spoon, gently incorporate the dry mixture into the wet, then stir in the homemade buttermilk.
Fold the toasted coconut, zucchini, pineapple, and lemon zest into the batter before pouring evenly into the prepared mini loaf pans.
Bake for 30-35 minutes, until the tops are golden, and a knife comes out clean.
Allow the mini loaves to cool in the pans for 10 minutes before lifting out by the parchment paper. Transfer to a wire rack to cool completely.