pineapple coconut zucchini bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon spice
• 3 eggs
• 1 cup vegetable oil
• 1 cup white sugar
• 1 cup light brown sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 3 cups grated unpeeled zucchini
• 1 (20 ounce) can crushed pineapple, well drained
• 1/2 cup shredded coconut

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x5 inch loaf pans. stir together flour, baking soda, baking powder, salt, cinnamon, and spice in a bowl until well blended; set aside.
• whisk eggs, oil, white sugar, and brown sugar together in a large bowl. stir in sour cream, vanilla, zucchini, pineapple, and coconut. stir in the flour mixture, mixing just until moistened. divide batter between the prepared loaf pans.
• bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. cool in pans for 10 minutes, then remove and finish cooling on a wire rack.