This was pretty good quick bread. I think the recipe needs more spice. Not necessarily different spices, just more of the same. I doubled the amount of spice and it was still pretty subtle. Make sure you bake it thoroughly. I always tend to take my cakes & quick breads out slightly before they actually test done but this bread is so moist that it got a little bit too moist after sitting for a day. The coconut is a wonderful addition. I'm sure this would make a great breakfast muffin. I'm usually not one for nuts but the walnuts were perfect for a bread like this. They really added a nice texture and flavor. Some of my loaves were left nutless for those who prefer it. As for the pineapple, I had to use a combination of crushed and tidbits. That was all I had. I thought I would really enjoy the bigger chunks of pineapple but I think I prefer the crushed.
Pineapple Coconut Zucchini Walnut Bread
3 cups 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
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar
1/2 cup sour cream
2 teaspoons vanilla extract
3 cups grated unpeeled zucchini
1 (20 ounce) can crushed pineapple, well drained
1/2 cup shredded coconut
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
2.Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans. (I added a bunch of walnuts to the top of the batter in some of the pans before placing in the oven. Just layed them right on top.)
3.Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.