Pineapple Coconut Zucchini Bread Recipe
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Pineapple Coconut Zucchini Bread

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

Rating: This weblink has been rated 22 times with an average star rating of 4.8 Read Reviews (22)

Rate/Review | 905 people have saved this

Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
3 Hrs 20 Min

Servings  (Help)

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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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 243 | Total Fat: 12.2g | Cholesterol: 29mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2008 by Darlene Tucker 
This recipe turned out great! It was very moist and the really liked the taste of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2008 by purplestardust101 
This is almost like the recipe I've created about 40yrs. ago, except I omit sour cream, and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Mrs.Williams 
This is some really good zucchini bread! I didn't drain the pineapple that great so mine was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2008 by Suanne 
Moist and delicious. I made small loaves for gift baskets and had rave reviews from everyone. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2008 by marie taylor 
really moist. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by foodwiz 
Overabundance of zucchini prompted the search for this recipe. This hit the spot... Very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2009 by DC 
If there was a 6 star rating, I would give it 6 stars. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2009 by mneil75 
Tropical flavors are subtle, yet, still a nice option from traditional zucchini bread. I would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2009 by prittykitty74 
This is an awesome recipe!!! Great flavours that aren't overpowering. VERY moist! I had a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2009 by JodiO 
Moist, flavorful, and such a wonderful way to use up an abundance of zucchini this season!... MORE

 
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