tropical zucchini bread

Recipe by
Sharon Colyer
Louisville, KY

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

  • 3 c
    all-purpose flour or unbleached all purpose flour
  • 2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 1 tsp
    pumpkin pie spice
  • 3 lg
    eggs
  • 1/2 c
    vegetable oil
  • 1/2 c
    unsweetened applesauce
  • 1 c
    white sugar
  • 1 c
    light brown sugar
  • 1/2 c
    sour cream or light sour cream
  • 2 tsp
    vanilla extract
  • 2 c
    grated zucchini (leave peel on)
  • 1-2
    (8 oz.) can crushed pineapple, well drained
  • 1 md
    bananas, mashed (optional)
  • 3/4 c
    shredded coconut
  • 2/3 c
    salted, roasted macadamia nuts, or walnuts rough chopped, (optional)

How To Make tropical zucchini bread

  • 1
    Preheat oven to 350°F. Lightly grease two 9 x 5 in. loaf pans.
  • 2
    If using nuts, chop them & toss with some flour, so that they won't sink to the bottom of the bread; set aside.
  • 3
    Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, in a bowl, until well blended; set aside.
  • 4
    Whisk 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.
  • 5
    Stir flour mixture in to wet ingredients, mixing, just until moistened. Fold in nuts, if using. Divide batter between prepared loaf pans.
  • 6
    Bake, 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.
ADVERTISEMENT