How to Make Pineapple Coconut Zucchini Bread in Easy Steps

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Today, I’m excited to share a delightful recipe that brings together the tropical flavors of pineapple and coconut, combined with the wholesome goodness of zucchini and walnuts. This Pineapple Coconut Zucchini Walnut Bread is not only incredibly moist but also offers a burst of flavors in every bite. Whether you’re looking for a sweet treat with your morning coffee or a delicious snack, this bread is sure to impress. Let’s get started on this amazing journey of baking!

Pineapple Coconut Zucchini Walnut Bread

First, let’s feast our eyes on this lovely image of the finished product. Isn’t it tempting?

Pineapple Coconut Zucchini Walnut Bread

Now, let’s dive into the ingredients you will need to whip up this scrumptious bread:

Ingredients

  • 1 1/2 cups grated zucchini
  • 1 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1 cup chopped walnuts
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Now that we have our ingredients ready, here’s how to put it all together:

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.
  3. In a large mixing bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until well blended.
  4. Add the eggs and vanilla extract to the sugar mixture and beat until smooth.
  5. Stir in the grated zucchini, crushed pineapple, shredded coconut, and chopped walnuts until combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your freshly baked Pineapple Coconut Zucchini Walnut Bread! This recipe captures the essence of home baking and is sure to be a hit with family and friends. Slice and serve it any time of the day for a delightful treat!