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Pineapple Coconut Zucchini Bread

4

0 min

Pineapple Coconut Zucchini Bread

Pineapple Coconut Zucchini Bread Photo 1

Time

0 min

Serving

20 persons

Calories

280

Rating

4.00★ (105)

Cuisine

Author: Victoria Buriak
A very moist, flavorful zucchini bread with pineapple and coconut. A great way to use up all that zucchini in the garden.

Ingredients

  • all-purpose flour: 3 cups
  • baking soda: 2 tsp
  • ½ teaspoons baking powder: 1 piece
  • salt: 1 tsp
  • ground cinnamon: 1 tsp
  • pumpkin pie spice: 1 tsp
  • vegetable oil: 1 cup
  • white sugar: 1 cup
  • light brown sugar: 1 cup
  • eggs: 3 piece
  • unpeeled zucchini: 3 cups (grated)
  • pineapple, well: 1 can (20 ounce can, drained, crushed)
  • sour cream: 0.5 cup
  • coconut: 0.5 cup (shredded)
  • vanilla extract: 2 tsp

Metric Conversion

Stages of cooking

Pineapple Coconut Zucchini Bread Photo 21
Pineapple Coconut Zucchini Bread Photo 32
Pineapple Coconut Zucchini Bread Photo 43
Pineapple Coconut Zucchini Bread Photo 54
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
    Pineapple Coconut Zucchini Bread Photo 2
  2. Stir flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a bowl until well blended.
    Pineapple Coconut Zucchini Bread Photo 3
  3. Whisk oil, both sugars, and eggs together in a large bowl. Stir in zucchini, drained pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.
    Pineapple Coconut Zucchini Bread Photo 4
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack.
    Pineapple Coconut Zucchini Bread Photo 5

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