Pineapple coconut zucchini walnut bread

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
allrecipes.com


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

3 eggs

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
 
 
Directions


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.