Tropical Zucchini Bread

Tropical Zucchini Bread

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Sharon Colyer


Came up with this bread, when I was craving a tropical treat. This bread is good at breakfast, a snack, or dessert!


☆☆☆☆☆ 0 votes

Makes 2 loaves
40 Min
50 Min


  • 3 c
    all-purpose flour or unbleached all purpose flour
  • 2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 tsp
  • 1 tsp
    ground cinnamon
  • 1 tsp
    pumpkin pie spice
  • 3 large
  • 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 medium
    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.

Printable Recipe Card

About Tropical Zucchini Bread

Main Ingredient: Flour
Regional Style: Caribbean
Dietary Needs: Vegetarian
Other Tag: Healthy

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