Pineapple Coconut Zucchini Bread

Pineapple Coconut Zucchini Bread

54
SuzyQ 0

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

Ingredients

3 h 20 m {{adjustedServings}} servings 243 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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. 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. 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.
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Reviews

54
  1. 58 Ratings

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This recipe turned out great! It was very moist and the really liked the taste of the pineapple and coconut in it. However, next time I will substitute apple sauce for the oil and see how that...

This is some really good zucchini bread! I didn't drain the pineapple that great so mine was SUPER moist, a little too moist, but that was my fault. The flavor though, is awesome. I was out of p...

This is almost like the recipe I've created about 40yrs. ago, except I omit sour cream, and I added chopped walnuts...but this recipe is a very good one also!!