Pineapple Coconut Zucchini Bread
A delightful quick bread combining the tropical flavors of pineapple and coconut with moist zucchini, perfect for summer baking.
Ingredients
Wet Ingredients
- 2 large Eggs For binding
- 1 cup Crushed pineapple Drained
- 1 cup Grated zucchini Fresh, not frozen
- 1/2 cup Vegetable oil Canola or coconut oil preferred
- 1 teaspoon Vanilla extract For added flavor
Dry Ingredients
- 1 1/2 cups All-purpose flour Whole wheat flour can be used as a substitute
- 1 teaspoon Baking powder For leavening
- 1/2 teaspoon Baking soda For leavening
- 1/2 teaspoon Salt Enhances flavor
- 1 teaspoon Ground cinnamon Adds warmth and depth
- 1 cup Sugar Brown sugar adds richness, granulated sugar keeps it light
Mix-ins
- 1/2 cup Shredded coconut Sweetened or unsweetened, your choice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix well to incorporate.
- In another bowl, beat the eggs and then add the sugar, oil, and vanilla extract. Mix until smooth.
- Fold in the drained pineapple, grated zucchini, and shredded coconut into the wet mixture until well-combined.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle additional coconut or nuts on top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Watch closely in the last few minutes to avoid overbaking.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Letting the bread sit overnight will enhance the flavors, making it even more delicious the next day! Store leftover bread at room temperature for up to 3 days in an airtight container, or freeze for up to 3 months.