Pineapple Coconut Zucchini Bread
Description
This moist zucchini bread with pineapple and coconut recipe is bursting with tropical taste, plus warm spicy notes from cinnamon and pumpkin pie spice.
Ingredients
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3 cups all-purpose flour
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2 teaspoons baking soda
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 teaspoon pumpkin pie spice
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1 cup vegetable oil
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1 cup white sugar
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1 cup light brown sugar
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3 large eggs
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3 cups grated unpeeled zucchini
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1 (20 ounce) can crushed pineapple, well drained
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1/2 cup sour cream
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1/2 cup shredded coconut
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2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
2
Combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl until well blended.
3
Whisk oil, white sugar, brown sugar, and eggs together in a separate large bowl until well combined; stir in zucchini, pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool loaves in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.