Prep Time:
25 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
20
Yield:
2 (9×5-inch) loaves
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9×5-inch loaf pans.
Combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl until well blended.
Whisk oil, white sugar, brown sugar, and eggs together in a separate large bowl until well combined; stir in zucchini, 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 into centers comes out clean, 50 to 60 minutes. Cool loaves in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.
Nutrition Facts (per serving)
| 280 | Calories |
| 14g | Fat |
| 38g | Carbs |
| 3g | Protein |
