Pineapple Coconut Zucchini Bread |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 2 |
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A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden. 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 |
Directions:
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.
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