Pineapple Coconut Zucchini Bread

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

3eggs

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

Directions

Step 1

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.

Step 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.

Step 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.

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