Pineapple Coconut Zucchini Bread
This moist and flavorful bread is packed with fresh zucchini, sweet pineapple, and delightful coconut, making it a great treat for breakfast, snack, or dessert.
Ingredients
Dry 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
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups grated zucchini, squeezed dry Squeeze as much moisture out as possible.
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional) Feel free to leave out or replace with other nuts.
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Store wrapped in plastic wrap or aluminum foil at room temperature for up to three days. Can be refrigerated for up to a week or frozen for up to three months. Consider slicing before freezing for easier thawing.