Pineapple Coconut Zucchini Bread recipe

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Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar
½ cup sour cream
2 teaspoons vanilla extract
3 cups grated unpeeled zucchini
1 (20 ounce) can crushed pineapple, well drained
½ cup shredded coconut

Nutrition Info

242.5 calories
carbohydrate: 31.3 g
cholesterol: 25.4 mg
fat: 12.2 g
fiber: 1.2 g
protein: 3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 248.1 mg
sugar: 14.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended, set aside.

  2. Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.

  3. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.

Recipe Yield

2 - 9x5 inch loaves

Recipe Note

A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.

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