Pineapple Coconut Zucchini Bread recipe
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Ingredients
- 3 cups all-purpose flour 2 teaspoons baking soda 1 ½ teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 3 eggs 1 cup vegetable oil 1 cup white sugar 1 cup light brown sugar ½ cup sour cream 2 teaspoons vanilla extract 3 cups grated unpeeled zucchini 1 (20 ounce) can crushed pineapple, well drained ½ cup shredded coconut
Nutrition Info
- 242.5 caloriescarbohydrate: 31.3 gcholesterol: 25.4 mgfat: 12.2 gfiber: 1.2 gprotein: 3 gsaturatedFat: 3.4 gservingSize: -sodium: 248.1 mgsugar: 14.7 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Coconut Zucchini Bread
Directions
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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.
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.
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.