This recipe yields a very moist, flavorful zucchini bread with pineapple and coconut — a great way to use up all that zucchini in the garden.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup light brown sugar
- 3 large eggs
- 3 cups grated unpeeled zucchini
- 1 can crushed pineapple , 20 ounce
- 0.5 cups sour cream
- 0.5 cups shredded coconut
- 2 teaspoons vanilla extract
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
-
2
Combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl until well blended.
-
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.
-
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.
Nutrition Facts
Per serving
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