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Pineapple Coconut Zucchini Bread

Pineapple Coconut Zucchini Bread Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/24 of a recipe
Amount Per Serving
Calories 243
Total Fat 12.2g
Saturated Fat 3.4g
Cholesterol 29mg
Sodium 248mg
Total Carbohydrate 31.3g
Dietary Fiber 1.2g
Sugars 14.7g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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