Tropical Zucchini Bread

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.

Categories: American, Breads, Desserts, Recipes | Tags: , , , , | 1 Comment

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One thought on “Tropical Zucchini Bread

  1. For some crazy reason I can see this working. Thx for the recipe!

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