Pineapple Coconut Zucchini Bread Recipe -
Pineapple Coconut Zucchini Bread Recipe
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Pineapple Coconut Zucchini Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    3 hrs 20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2008

This recipe turned out great! It was very moist and the really liked the taste of the pineapple and coconut in it. However, next time I will substitute apple sauce for the oil and see how that turns out. 1 cup oil I thought was a lot of oil!!

Most Helpful Critical Review
Jun 15, 2010

I substituted apple sauce for the oil in this recipe and halved the sugar. Everything else I followed to the letter. Although the loaf looks beautiful and golden in the pan, it's taste is bland and very mild. Next time I will a tiny bit more salt, butter flavoring and more cinnamon. Moist and dense with a very nice texture.

Aug 24, 2009

This is some really good zucchini bread! I didn't drain the pineapple that great so mine was SUPER moist, a little too moist, but that was my fault. The flavor though, is awesome. I was out of pumpkin pie spice so I just used 1/2 teaspoon each nutmeg and ginger. My kids loved it too :)

Aug 26, 2008

This is almost like the recipe I've created about 40yrs. ago, except I omit sour cream, and I added chopped walnuts...but this recipe is a very good one also!!

Jul 15, 2009

This is an awesome recipe!!! Great flavours that aren't overpowering. VERY moist! I had a small problem ... not with the recipe, with my zucchini. When I grated up my zucchini, I didn't have quite 3 cups, so I grated up a carrot to make up the difference. Turned out great! This is a keeper!!!

Jul 13, 2009

Overabundance of zucchini prompted the search for this recipe. This hit the spot... Very moist & flavorful, only one change fm me (I used 1/2 WW flour, b/c I had lots on hand.) This will be one of my "go to" recipes in the future. Many thanks!!!

Aug 25, 2010

Amazing! I added extra spices and used 1/2c. applesauce and 1/2c. oil. Made a oatmeal/brown sugar/ butter mix. to put on top prior to baking which made it wonderul. You will have to bake this a little longer than suggested otherwise the middle will come out gooey! Great recipe SuzyQ thanks for sharing!

Sep 14, 2008

Moist and delicious. I made small loaves for gift baskets and had rave reviews from everyone.


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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