Looking for a different take on the classic zucchini bread your Mom always made? Try this one…Tropical Zucchini Bread! This sounds like a really weird combo, but I promise that you that the zucchini pretty much melts into the bread and you’re left with a wonderful tropical delight.
Make sure to really drain the zucchini and pineapple well- this bread is already really moist and you don’t want to end up with tropical mush!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 large eggs
- 1 cup granulated sugar
- 1/3 cup cooking oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 (14-ounce) can of crushed pineapple, drained
- 1 cup grated unpeeled zucchini
- 1/2 cup medium sweetened coconut
Measure first 6 ingredients into large bowl. Stir. Make a well in center.
Combine next 5 ingredients in medium bowl until smooth.
Add remaining 3 ingredients. Stir. Add to well. Stir until just moistened. Spread in greased 9 x 5 x 3 inch loaf pan. Bake in 350°F oven for about 1 hour until wooden pick inserted in centre comes out clean**. Let stand in pan for 10 minutes before removing to wire rack to cool. Cuts into 16 slices.
**I didn’t want to make one giant loaf, so I poured my batter into 3 mini loaf pans and baked for about 30-35 minutes.