A very moist flavorful zucchini bread with pineapple and coconut A great way to use up all that zucchini in the garden
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-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