A very moist, flavorful zucchini bread with pineapple and coconut. A great way to use up all that zucchini in the garden.
Ingredients
- all-purpose flour: 3 cups
- baking soda: 2 tsp
- ½ teaspoons baking powder: 1 piece
- salt: 1 tsp
- ground cinnamon: 1 tsp
- pumpkin pie spice: 1 tsp
- vegetable oil: 1 cup
- white sugar: 1 cup
- light brown sugar: 1 cup
- eggs: 3 piece
- unpeeled zucchini: 3 cups (grated)
- pineapple, well: 1 can (20 ounce can, drained, crushed)
- sour cream: 0.5 cup
- coconut: 0.5 cup (shredded)
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
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Stir flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a bowl until well blended.
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Whisk oil, both sugars, and eggs together in a large bowl. Stir in zucchini, drained pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack.
