Pineapple Coconut Zucchini Bread Recipe

Name: Pineapple Coconut Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1481

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Pineapple Coconut Zucchini Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Coconut Zucchini Bread

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