Tropical Zucchini Coconut Bread Recipe

Tropical Zucchini Coconut Bread, a moist and flavorful treat that combines the sweetness of pineapple with the richness of coconut. This vegetarian recipe is perfect for those looking to use up garden zucchini while enjoying a slice of American cuisine.

With its sweet, juicy, and aromatic profile, this bread is versatile enough to serve as a snack, breakfast, or dessert. You can easily select this recipe from your easyChef Pro cookbook, where you'll find a variety of other delicious options. Plus, our shopping list feature ensures you get the best price per serving for all ingredients.

Get started on your meal prep today with easyChef Pro and bring a taste of the tropics to your kitchen!

Recipe Collection: Dessert

Serving Size: 20

Cooking Time: 85 minutes

Overview

This Pineapple Coconut Zucchini Bread is a moist and flavorful treat, perfect for using up garden zucchini. The combination of pineapple and coconut adds a tropical twist to this classic quick bread.

Diet Type

Vegetarian

Allergies

Gluten, Eggs, Coconut

Cuisine

American

Ingredients

• 3 Cups all-purpose flour
• 2 Teaspoons baking soda
• 1.5 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 zucchini, grated
• 1 20 Ounces can crushed pineapple, drained
• 0.5 Cup sour cream
• 0.5 Cup coconut, shredded
• 2 Teaspoons vanilla extract

Steps

1. Preheat the oven to 350°F (175°C). Lightly grease two 9x5-inch loaf pans.
2. In a bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well blended.
3. In a large bowl, whisk together the oil, white sugar, brown sugar, and eggs.
4. Stir in the grated zucchini, drained pineapple, sour cream, shredded coconut, and vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, stirring until just moistened.
6. Divide the batter evenly between the prepared loaf pans.
7. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the loaves in the pans for 10 minutes, then remove and finish cooling on a wire rack.

Enjoy this delicious bread as a snack or dessert