Pineapple Coconut Zucchini Bread

Crushed pineapple and shredded coconut add a tropical note to this spicy, moist zucchini bread.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 243 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• ½ cup shredded coconut
• 1 ½ teaspoons baking powder
• 1 cup vegetable oil
• ½ cup sour cream
• 1 (20 ounce) can crushed pineapple, well drained
• 1 teaspoon pumpkin pie spice
• 1 cup light brown sugar
• 3 cups grated unpeeled zucchini

Recipe Instructions

Step 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.

Step 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.

Step 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.