Pineapple Coconut Zucchini Bread

Pineapple Coconut Zucchini Bread

by Josep Santos 2 years ago
4.6 (10)
50 minutes
242.5 kcal
31.3 g carbs
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Description

A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.

Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 cup light brown sugar
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups grated unpeeled zucchini
  • 1 (20 ounce) can crushed pineapple, well drained
  • ½ cup shredded coconut
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
  2. 2. Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
  3. 3. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.
Nutrition Facts
serving: 2 - 9x5 inch loaves
calories: 242.5 kcal
carbohydrates: 31.3 g
protein: 3 g
saturated fat: 3.4 g
cholesterol: 25.4 mg
sodium: 248.1 mg
fiber: 1.2 g
sugar: 14.7 g