a coconut and pineapple zucchini bread that is highly tasty and moist. a fantastic way to utilize all the garden zucchini.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
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
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup light brown sugar
- 3 large eggs
- 3 cups grated unpeeled zucchini
- 1 (20 ounce) can crushed pineapple, well drained
- ½ cup sour cream
- ½ cup shredded coconut
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9×5-inch loaf pans.
- Stir flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a bowl until well blended.
- Whisk oil, both sugars, and eggs together in a large bowl. Stir in zucchini, drained pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack.
Reviews
This was very moist and delicious. I didn’t taste the pineapple or coconut but it added moisture. My family loved it.
This makes two generous loaves – one to gift and one to keep! This was well-received and enjoyed by the recipient and our family. Followed recipe with the exception of reducing the amount of sugar by 25%. This is not a reflection on the recipe however, I always cut sugar if possible.
This bread was very flavorful. I loved all of the flavors together and I added nuts to mine too. I used muffin, brownie and mini loaf pans this recipe was perfect. Bread was very moist as well
My favorite Zucchini bread! It’s moist and we really enjoyed the taste of the pineapple in it. It has become a favorite with my family.
Added walnuts. Folks I was giving this to have always commented on the nuts in other baking I have shared with them.
It was a wonderful combination of flavors. However, it was too “heavy” with zucchini that it turned out more like a fruitcake. I have been making the more traditional zucchini bread for many years–3 cups of flour, 2 cups of zucchini, 3 eggs, etc. This recipe added an additional cup of zucchini, 1/2 cup of sour cream, and a 20-ounce can of crushed pineapple. The pineapple was well drained and you can only squeeze so much moisture out of the zucchini, but still, the 3 cups of flour just couldn’t support the additional zucchini, pineapple and sour cream. It might have worked with just 2 cups of zucchini.
Still in the oven but smells good and very easy
Delicious, moist, and soooooo good! I highly recommend this recipe! I mistakenly forgot to drain my pineapple and it still turned out great. I did use 3 loaf pans, 1 not quite as full as other 2 but omg..this IS A KEEPER!!! Thanks!!
Wonderfully delicious! After reading other reviews, I only made one change only because I prefer less oil. I used 1/2 c. oil and 1/2 c. unsweetened applesauce. I drained the pineapple then pressed it in a sieve to assure it was not too wet. Baked both loaves for 55 minutes. They were very moist, not soggy, and browned nicely. My husband and guests all complimented the outcome! Next time I will try substituting all oil with 1 c. applesauce, and maybe add a bit more spice(tho hubby said it was perfect as is). Definitely will be making this again. Thank you for a great recipe!
I added 1 cup chopped pecans. Next time I’ll divide the batter into 3 loaves.
Great sweet bread. Even my son, who doesn’t like coconut, ate it up!
This bread was absolutely delicious. I did use a tsp. of. coconut extract in addition to the vanilla. Thank you!
This was delicious. I followed recipe exactly as there were so many ingredients I didn’t want to alter anything for fear of ending up with a disaster. (I am well known for never sticking to a recipe). I cooked the two loaves at 170c for 50 mins and couldn’t even wait for them to cool down before attacking it. Delicious. Will freeze one and keep the other out for other half and I. A very moist cake & worth the effort.
I have family begging me to make this. The second time I made this I made a streusel topping to go on it. My family said if the bread could’ve possibly been better, the streusel made it that way!
It’s a good recipe! I used glass loaf pans so baked for 5 more minutes and added walnuts,almonds 12 cup of each . I used 34 cup of honey on place of white sugar but used the brown sugars. Then I sliced up a table spoon of fresh ginger and add it to the sredded zucchini…
I added walnuts yes
Very easy recipe. This bread turned out very moist. My family ate it all. I would recommend for family gatherings and holidays. I’m going to take some to work too.
i was a little unsure about the pineapple coconut combo. I’m always looking for different zucchini bread recipes. Now I have 3 that are a sure hit. The words very moist, delicious, and divine were used by my taste testers to describe this zucchini bread. This recipe is a keeper!!!
just followed the way it is this time moist and tasty I am going to try zucchini pineapple bread this next time got t get pictures next time
Great recipe. I made half the recipe for only 1 loaf. I used 5.5 ounces of drained pineapple since I never buy small cans of pineapple and the actual crushed pineapple from a 20oz can weighs out to 11oz . Substituted applesauce for oil. Added 12 tsp of coconut extract. 52 grams of chopped almonds.
Soooo good! Favorite zucchini bread ever. Everyone loved it. I’m making it again right now. I had better luck with the miniloaf pan. I had a hard time getting the reg size loaf pan to have center thoroughly baked. Recipe is so good would not change a thing —except for mini loaf pans— but I am not an infrequent baker so it may be just me.