Pineapple Coconut Zucchini Bread

This moist zucchini bread with pineapple and coconut is bursting with tropical taste, plus warm spicy notes from cinnamon and pumpkin pie spice.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 280 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.

Step 2

Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl until well blended.

Step 3

Whisk together oil, sugars, and eggs in another large bowl until well combined. Stir in zucchini, pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.

Step 4

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