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Pineapple Zucchini Bread

Sweet bread.
Print Recipe
Course Bread
Servings 1 Loaf pans

Equipment

  • 2 9" Loaf pans Greased and floured

Ingredients
  

  • 4 Cups Flour
  • 1 Cup Sugar, white
  • 1 Cup Brown sugar
  • 2 Teaspoons Baking Powder
  • 1 ½ Teaspoons Salt
  • 1 Teaspoon Baking soda
  • 1 Cup Oil
  • ½ Cup Sour milk or buttermilk (can use 1 ½ cups oil and omit this)
  • 4 Eggs
  • 1 ½ Teaspoons Vanilla Extract
  • 3 Cups Zucchini, shredded (or substitute bananas)
  • 1 8 ounce can Crushed pineapple
  • ½ Cup Shredded Coconut (optional for you coconut haters)

Instructions
 

  • Preheat oven to 350°. Rub butter on bottom and sides of pans. Sprinkle with flour and shake to coat sides. Set aside.
  • In large mixing bowl, whisk together flour, sugars, baking powder, salt and baking soda.
  • In a large measuring cup, measure oil. Add the eggs and vanilla and whisk together until smooth.
  • Pour egg and oil mixture into flour mixture and stir everything together until a thick dough forms. Make sure there are no dry pockets of flour.
  • Add zucchini, pineapple, and coconut to bowl and stir to mix in. Moisture from zucchini and pineapple will soften dough.
  • Spread batter into two loaf pans.
  • Bake for 40-50 minutes or until toothpick comes out clean.