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Pineapple Coconut Zucchini Bread

SuzyQ

"A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden."
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Ingredients

3 h 20 m servings 243 cals
Original recipe yields 24 servings (2 - 9x5 inch loaves)

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Directions

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  1. 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 pumpkin pie spice in a bowl until well blended; set aside.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 243 calories; 12.2 g fat; 31.3 g carbohydrates; 3 g protein; 25 mg cholesterol; 248 mg sodium. Full nutrition

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Reviews

Read all reviews 65
  1. 73 Ratings

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Most helpful positive review

This recipe turned out great! It was very moist and the really liked the taste of the pineapple and coconut in it. However, next time I will substitute apple sauce for the oil and see how that...

Most helpful critical review

I substituted apple sauce for the oil in this recipe and halved the sugar. Everything else I followed to the letter. Although the loaf looks beautiful and golden in the pan, it's taste is blan...

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This recipe turned out great! It was very moist and the really liked the taste of the pineapple and coconut in it. However, next time I will substitute apple sauce for the oil and see how that...

This is some really good zucchini bread! I didn't drain the pineapple that great so mine was SUPER moist, a little too moist, but that was my fault. The flavor though, is awesome. I was out of p...

This is almost like the recipe I've created about 40yrs. ago, except I omit sour cream, and I added chopped walnuts...but this recipe is a very good one also!!

This is an awesome recipe!!! Great flavours that aren't overpowering. VERY moist! I had a small problem ... not with the recipe, with my zucchini. When I grated up my zucchini, I didn't have qui...

Overabundance of zucchini prompted the search for this recipe. This hit the spot... Very moist & flavorful, only one change fm me (I used 1/2 WW flour, b/c I had lots on hand.) This will be o...

The best! I did what a few suggested: 1-squeeze the excess water from the zucchini, 2-at least double the spices, 3-add an extra 1/4 teaspoon of salt, 4- use 1 tsp vanilla and 1 tsp coconut ext...

Amazing! I added extra spices and used 1/2c. applesauce and 1/2c. oil. Made a oatmeal/brown sugar/ butter mix. to put on top prior to baking which made it wonderul. You will have to bake this a...

Moist and delicious. I made small loaves for gift baskets and had rave reviews from everyone.

Tropical flavors are subtle, yet, still a nice option from traditional zucchini bread. I would up amount of coconut or add some pineapple & coconut flavoring next time. This made three loaves in...