This sweet pineapple zucchini bread is a great way to use up fresh zucchini. Mix crushed pineapple and shredded coconut in for a delightful tropical flavor to the breakfast treat.
PREP TIME 20 minutesminutes
COOK TIME 40 minutesminutes
TOTAL TIME 1 hourhour
YIELD 8servings
Ingredients
To Coat the Pans
1tbspbuttersoftened
1tbspflour
For the Quick Bread
4cupsflour
2cupssugar
2tspbaking powder
1 1/2tspsalt
1tspbaking soda
1 1/2cupsvegetable oil
4eggs
1 1/2tspvanilla extract
3cupsshredded zucchinifrom 2 - 3 zucchini
1(8 oz) can crushed pineapple
1/2cupshredded coconut
Instructions
Preheat the oven to 350°F. Rub softened butter around the bottom and sides of 2 9x5-inch bread pans. Sprinkle 1 tbsp flour inside one of the pans and shake it all around to coat. Pour excess flour into the second pan and shake to coat. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
In a large liquid measuring cup, measure the oil. Add the eggs and vanilla extract and whisk them together till smooth.
Pour the egg and oil mixture into the mixing bowl with the flour and stir everything together until a thick dough has formed. There should be no more dry pockets of flour.
Add the zucchini, pineapple, and coconut to the bowl and stir it into the dough. You may need to use a spatula to press it into the dough until the moisture from the zucchini and pineapple soften it enough to stir.
Spread the quick bread batter into the two baking pans.
Bake for 40 - 50 minutes or until a toothpick comes out clean.
Recipe Notes
Baking Pans
This recipe will also work in 3 8x4-inch bread pans if you prefer to make more loaves in a smaller size.