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Tropical Zucchini Bread

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PREP TIME
25 min
COOKING TIME
50 min
TOTAL TIME
85 min
SERVINGS
20 servings
Breakfast U.S.
Tropical Zucchini Bread
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
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3 large eggs
  • 3 cups grated unpeeled zucchini
  • 1 (20 ounce) can crushed pineapple, well drained
  • 1/2 cup sour cream
  • 1/2 cup shredded coconut
  • 2 teaspoons vanilla extract
Instructions
1
Preheat the oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
To prevent sticking, lightly coat the inside of two 9x5-inch loaf pans with a thin layer of oil or cooking spray.
3
Combine the dry ingredients, including flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, in a bowl. Mix until they are evenly incorporated.
4
Mix the wet ingredients, including oil, both sugars, and eggs, in a large bowl until smooth. Add the zucchini, pineapple, sour cream, coconut, and vanilla to the mixture and stir until well combined.
5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined and a moist consistency is achieved. Divide the batter evenly between the prepared loaf pans.
6
Bake the loaves in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
7
Allow the loaves to cool in their pans for 10 minutes before removing them and continuing to cool on a wire rack.