tropical zucchini bread
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Came up with this bread, when I was craving a tropical treat. This bread is good at breakfast, a snack, or dessert!
yield
serving(s)
prep time
40 Min
cook time
50 Min
method
Bake
Ingredients For tropical zucchini bread
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3 call-purpose flour or unbleached all purpose flour
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2 tspbaking soda
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1 1/2 tspbaking powder
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1 tspsalt
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1 tspground cinnamon
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1 tsppumpkin pie spice
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3 lgeggs
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1/2 cvegetable oil
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1/2 cunsweetened applesauce
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1 cwhite sugar
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1 clight brown sugar
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1/2 csour cream or light sour cream
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2 tspvanilla extract
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2 cgrated zucchini (leave peel on)
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1-2(8 oz.) can crushed pineapple, well drained
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1 mdbananas, mashed (optional)
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3/4 cshredded coconut
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2/3 csalted, roasted macadamia nuts, or walnuts rough chopped, (optional)
How To Make tropical zucchini bread
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1Preheat oven to 350°F. Lightly grease two 9 x 5 in. loaf pans.
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2If using nuts, chop them & toss with some flour, so that they won't sink to the bottom of the bread; set aside.
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3Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, in a bowl, until well blended; set aside.
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4Whisk together eggs, oil, applesauce and sugars, in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, coconut, and banana, if using, until well mixed.
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5Stir flour mixture in to wet ingredients, mixing, just until moistened. Fold in nuts, if using. Divide batter between prepared loaf pans.
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6Bake, until bread tests clean with a toothpick or knife, in center--about 50-60 minutes. Cool in pans for 10 minutes, then remove, and finish cooling on wire racks. Makes 2 loaves--12 servings per loaf.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tropical Zucchini Bread:
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