Description
A moist tropical quick bread featuring zucchini, crushed pineapple, coconut, cinnamon, and optional walnuts. Makes two delicious loaves perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups shredded zucchini, squeezed dry
- 1/2 cup chopped toasted walnuts
- 4 ounces crushed pineapple, drained
- 1 cup sweetened coconut flakes
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350°F and prepare two 9 x 5-inch loaf pans.
- Combine sugar and oil in a large bowl.
- Add eggs and beat until blended.
- Stir in zucchini, walnuts, pineapple, coconut, vanilla, and cinnamon.
- Whisk baking soda, salt, baking powder, and flour in a separate bowl.
- Fold dry ingredients into wet ingredients until just combined.
- Divide batter evenly between prepared pans.
- Bake for 50 to 85 minutes until a toothpick comes out clean.
- Cool loaves before slicing and serving.
Notes
- Do not overmix after adding flour.
- Drain pineapple thoroughly.
- Squeeze excess moisture from zucchini.
- Check baking powder freshness before baking.
- Use a spatula or wooden spoon instead of a mixer after adding dry ingredients.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 229
- Sugar: 19
- Sodium: 181
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 23