tropical zucchini bread

Name: Tropical Zucchini Bread
Prep time: 40 min
Cook time: 50 min
Cuisine: Caribbean
Ingredients: 3 cup(s) all-purpose flour or unbleached all purpose flour; 2 teaspoon(s) baking soda; 1 1/2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) pumpkin pie spice; 3 large eggs; 1/2 cup(s) vegetable oil; 1/2 cup(s) unsweetened applesauce; 1 cup(s) white sugar; 1 cup(s) light brown sugar; 1/2 cup(s) sour cream or light sour cream; 2 teaspoon(s) vanilla extract; 2 cup(s) grated zucchini (leave peel on); 1-2 - (8 oz.) can crushed pineapple, well drained; 1 medium bananas, mashed (optional); 3/4 cup(s) shredded coconut; 2/3 cup(s) salted, roasted macadamia nuts, or walnuts rough chopped, (optional)

29 Pinches

Sharon Colyer

Louisville, KY

Updated on Sep 16, 2014

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

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prep time 40 Min

cook time 50 Min

method Bake

yield Makes 2 loaves

Ingredients

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

How To Make tropical zucchini bread

Step 1

Preheat oven to 350°F. Lightly grease two 9 x 5 in. loaf pans.

Step 2

If using nuts, chop them & toss with some flour, so that they won't sink to the bottom of the bread; set aside.
Step 3

Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, in a bowl, until well blended; set aside.
Step 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.
Step 5

Stir flour mixture in to wet ingredients, mixing, just until moistened. Fold in nuts, if using. Divide batter between prepared loaf pans.
Step 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.
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