Description
A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3 eggs
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup light brown sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 3 cups grated unpeeled zucchini
- 1 (20 ounce) can crushed pineapple, well drained
- ½ cup shredded coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans. Stir together flour
- baking soda
- baking powder
- salt
- cinnamon
- and pumpkin pie 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 3 hrs 20 mins
Servings: 24