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pineapple coconut zucchini bread

Pineapple Coconut Zucchini Bread: A Delightful Tropical Twist

This tropical twist on classic zucchini bread combines the sweetness of pineapple and coconut for a moist and flavorful treat.

  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the zucchini, pineapple, and coconut.
  3. In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
  4. In a separate bowl, beat together the sugar, oil, eggs, and vanilla.
  5. Add the dry ingredients to the wet ingredients, then fold in the zucchini mixture.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  8. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

  • For added flavor, consider adding chopped nuts or raisins to the batter.
  • Author: Souzan
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: bread
  • Method: baking
  • Cuisine: tropical
  • Diet: vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: pineapple coconut zucchini bread