CookGo
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Pineapple Coconut Zucchini Bread

Cost $10.5, save $20

Source: Recommended by CookGo

  • 60 Min
  • 20 Servings
  • $10.5

INGREDIENTS

  • Dry 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

  • Wet Ingredients

    • 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

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.

2

In a large bowl, stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well blended.

3

In another large bowl, whisk oil, sugars, and eggs until well combined. Stir in zucchini, pineapple, sour cream, coconut, and vanilla.

4

Gradually stir in the dry ingredients from the first bowl until just moistened. Divide batter evenly between the prepared loaf pans.

5

Bake in the preheated oven until a toothpick inserted in the center comes out clean, approximately 50-60 minutes.

6

Cool the loaves in the pans for 10 minutes, then transfer them onto a wire rack to finish cooling.

NUTRIENTS

Per 1 serving

🔥

280

Calories

  • 3g
    Protein
  • 38g
    Carbs
  • 14g
    Fats

đź’ˇ Tips

Ensure zucchini is completely drained to prevent excess moisture.Use fresh pineapple instead of canned for a burst of flavor.Adding nuts like walnuts or pecans can enhance the texture and flavor.Cool completely before slicing for cleaner cuts.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.