“A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.” - by SuzyQ
Ingredients
Adjust Servings
Original recipe yields 2 - 9x5 inch loaves
Directions
- 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.
- 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.
- 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
Amount Per Serving (24 total)
- Calories
- 243 cal
- 12%
- Fat
- 12.2 g
- 19%
- Carbs
- 31.3 g
- 10%
Based on a 2,000 calorie diet
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Reviews (40)
Rate This Recipe
"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 turns..." See more out. 1 cup oil I thought was a lot of oil!!"
Mrs.Williams
"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 pumpkin..." See more pie spice so I just used 1/2 teaspoon each nutmeg and ginger. My kids loved it too :)"
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