By the time Labor Day rolls around, my resolve is weak. Those loaves of zucchini bread I’ve spotted in magazines and on Pinterest eventually wear me down. So I pulled out my bowls and box grater and started mixing up a batch of Pineapple Coconut Zucchini Bread.
Loaded Zucchini Bread
The family tends to prefer their food sans nuts and “funny stuff,” as the hubby calls anything he’d rather not eat. So when I made this bread, I knew I might be eating it all myself. The sacrifices I make for this blog!! I made one small loaf sans nuts and one large loaf with the works, meaning walnuts, crushed pineapple and coconut. The batter is quite loose and my heavy duty loaf pans tend to slow the baking process, so my large loaf took about an hour and a half. I have a feeling it will cook more quickly in standard loaf pans. I have baked up my share of quick breads with raw centers, so make sure to check many spots with a toothpick to make sure your loaf is done. This zucchini bread is WAY too scrumptious to lose even a small amount to underbaking.
A Delightful Loaf
Dense, cinnamon kissed and packed full of textures, this turned out to be exactly the kind of quick bread I adore. Katie enjoyed her nut-free mini loaf and I tried to drum up some willpower by hiding my loaf in the freezer. But I just couldn’t resist, and found that even frozen slices are quite appealing. So if you have a couple of zucchini lingering in your veggie bin, you won’t regret making this terrific Pineapple Coconut Zucchini Bread!
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups shredded zucchini
- ½ cup chopped, toasted walnuts
- 1 can (4 ounces) crushed pineapple, well drained
- 1 cup coconut
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups flour
- Grease and flour two 9 x 5 loaf pans (or spray with Baker's Joy). Set aside.
- Preheat oven to 350º.
- In a large mixing bowl, combine sugar and oil. Add eggs and beat well. Add zucchini, walnuts, pineapple, coconut, vanilla and cinnamon and mix to combine.
- In another bowl, whisk together soda, salt, baking powder and flour. Stir into zucchini mixture just till combined. Do not overmix.
- Pour into two prepared pans. Bake for 50 minutes-1 hour, 25 minutes (time will vary depending on your pans and oven). Test with a toothpick. Loaves are done when toothpick inserted in the center of each loaf comes out clean.