Ingredients
20
20 servings
- •3 cups all-purpose flour
- •2 teaspoons baking soda
- •1.5 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
- •3 large eggs
- •3 cups grated unpeeled zucchini
- •1 (20 ounce) can crushed pineapple, well drained
- •0.5 cup sour cream
- •0.5 cup shredded coconut
- •2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
- Stir flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a bowl until well blended.
- Whisk oil, both sugars, and eggs together in a large bowl. Stir in zucchini, drained pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack.
Nutritional Facts
Per 20 servings
- Calories: 280
- Carbohydrate: 38g
- Fat: 14g
- Fiber: 1g
- Protein: 3g
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