Pineapple Coconut Zucchini Bread

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

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.

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

Categories

Similar Recipes You May Like

Zucchini Raspberry Cupcakes

Zucchini Raspberry Cupcakes

Skillet Zucchini Cornbread

Skillet Zucchini Cornbread

Tender Coconut and Rose Milkshake

Tender Coconut and Rose Milkshake

Zucchini Salad with Herbs and Red Onion

Zucchini Salad with Herbs and Red Onion

Corn Zucchini Skillet

Corn Zucchini Skillet

Grilled Zucchini Pizza

Grilled Zucchini Pizza

Air Fryer Zucchini Fritters

Air Fryer Zucchini Fritters

Impossible Stuffed Zucchini

Impossible Stuffed Zucchini