Pineapple Coconut Zucchini Bread40 Reviews
- Prep: 30 min
- Cook: 50 min
- Ready In: 3 hr 20 min
“A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.” - by SuzyQ
Original recipe yields 2 - 9x5 inch loaves
- 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.
Amount Per Serving (24 total)
- 243 cal
- 12.2 g
- 31.3 g
Based on a 2,000 calorie diet
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!!"
"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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