This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Zucchini Pineapple Bread
Zucchini Bread with Coconut and Chocolate Chips
Honey Butter Zucchini Bread
Zucchini Pineapple Bread I
Banana Bran Zucchini Bread
more »
Top Related Articles
Healthy Snacks: Pumpkin Bread
Sneak Some Zucchini Onto Your Neighbor's Porch Night
Irish Bread
Baking Questions: Bread and Yeast
Healthy Snacks: Banana Bread
Healthy Snacks: Cranberry Bread
Zucchini and Summer Squash
Bread Machine Baking: Tips for Experimenting
Bread Machine Baking: The Basics
Homemade is Money Saved: Bread
Related Collections
Canned Pineapples
Canned Food Recipes
Seasonal Cooking - Summer
Zucchini Recipes
Quick Bread

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Pineapple Coconut Zucchini Bread

By: SuzyQ

"A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden."

Rate/Review | Read Reviews (33)

Prep Time:
30 Min

Cook Time:
50 Min

Ready In:
3 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 - 9x5 inch loaves

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

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.
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.
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.