Pineapple Coconut Zucchini Bread

This moist zucchini bread with pineapple and coconut recipe 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

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

Step 3

Whisk oil, white sugar, brown sugar, and eggs together in a separate 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 centers comes out clean, 50 to 60 minutes. Cool loaves in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.