pineapple coconut zucchini bread

pineapple coconut zucchini bread
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 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
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups grated unpeeled zucchini
  • 1 (20 ounce) can crushed pineapple, well drained
  • 1/2 cup shredded coconut



  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.

03/29/2017
pineapple coconut zucchini bread, Zucchini Bread recipe PT10M PT2H 6 435 calories
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