Indulge in the tropical flavors of pineapple and coconut combined with the goodness of zucchini in this moist and flavorful bread. This recipe is easy to make and perfect for breakfast, brunch, or as a snack. The combination of sweet pineapple, rich coconut, and the subtle hint of zucchini makes this bread a favorite among both kids and adults. Enjoy it fresh out of the oven or spread with cream cheese for an extra special treat.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsweetened shredded coconut
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and shredded coconut.
- In a separate bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add the grated zucchini and crushed pineapple to the wet ingredients, and mix well.
- Gradually add the dry ingredients into the wet ingredients, stirring just until no dry spots remain.
- If desired, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Serve and enjoy!
