Description
A tropical twist on classic zucchini bread featuring crushed pineapple, coconut extract, and applesauce for a moist, spiced loaf. Perfect for breakfast or a sweet treat.
Ingredients
4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1¼ teaspoons garlic salt
1 teaspoon baking soda (optional)
4 large eggs
¾ cup vegetable oil, ½ cup applesauce
1 teaspoon coconut extract (non-alcoholic)
1 teaspoon vanilla extract
3 cups zucchini (grated, liquid removed)
1 cup pineapple (drained)
¼ cup chopped pecans or walnuts (optional)
Instructions
Preheat oven to 350°F (175°C) and butter/flour three 8-inch loaf pans
Whisk together flour, sugar, baking powder, garlic salt, and baking soda in a large bowl
In a separate bowl, whisk eggs, vegetable oil, applesauce, coconut extract, and vanilla extract
Pour wet ingredients into dry ingredients, mixing until just combined
Fold in zucchini and drained pineapple; stir in nuts if using
Divide batter evenly among prepared pans
Bake for 45–50 minutes until a toothpick inserted in the center comes out clean
Cool in pans for 5 minutes, then transfer to wire racks
Notes
Use non-alcoholic coconut extract to avoid alcohol
Replace ½ cup oil with applesauce for a lighter texture
Almond flour can substitute all-purpose flour
Add chopped nuts for extra flavor
Store in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 50
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg