Pineapple Coconut Zucchini Bread
Pineapple Coconut Zucchini Bread brings a tropical twist to a classic favorite. This moist and flavorful bread is packed with fresh zucchini, sweet pineapple, and delightful coconut, making it a great treat for breakfast, snack time, or dessert. It’s easy to make and perfect for sharing with friends and family.
Why Make This Recipe
This recipe is perfect for those who want to use up extra zucchini from their garden or local farmer’s market. It combines wholesome ingredients and delivers a deliciously moist bread that everyone will love. Plus, the addition of pineapple and coconut adds a refreshing flavor that brightens up any day!
How to Make Pineapple Coconut Zucchini Bread
Making Pineapple Coconut Zucchini Bread is simple and enjoyable. Here’s a step-by-step guide to help you create this delightful loaf.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini, squeezed dry
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and shredded coconut.
- In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated zucchini, crushed pineapple, and walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Pineapple Coconut Zucchini Bread
Enjoy this bread warm or at room temperature. It’s delicious on its own but can be even better with a spread of butter or cream cheese. You can also serve it with a cup of coffee or tea for a delightful snack.
How to Store Pineapple Coconut Zucchini Bread
To keep your zucchini bread fresh, wrap it in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, place it in the refrigerator, where it can last for up to a week. You can also freeze the bread for up to three months. Just make sure to slice it before freezing for easy thawing!
Tips to Make Pineapple Coconut Zucchini Bread
- Squeeze as much moisture out of the grated zucchini as possible to prevent a soggy loaf.
- Feel free to add other mix-ins such as chocolate chips or dried fruit for an extra special touch!
- For a sweeter flavor, you can increase the amount of sugar, but keep in mind that too much sugar can make the bread dense.
Variation
You can easily customize this recipe by using whole wheat flour instead of all-purpose flour for a healthier option. Additionally, consider using crushed mango or banana instead of pineapple for a different tropical flavor.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw and squeeze out any excess moisture before adding it to the batter.
2. What can I substitute for vegetable oil?
You can replace vegetable oil with melted coconut oil or applesauce for a lighter version.
3. Is it necessary to use walnuts?
No, walnuts are optional. You can leave them out or substitute them with any nuts or seeds that you prefer.
