This is a nice quick bread. I worried it would taste like I spilled a piña colada on a loaf of zucchini bread, but it doesn't. Instead, it tastes like zucchini bread with a little...pizzazz? The crushed pineapple and coconut provide flavor, but they also work to make this bread super moist.
I came across this recipe while reading Ms. Annie's blog, Black Doll Ya. She was talking about a fantastic pineapple upside down cake she made.
The cake recipe came from Food Blogga. I started cruising her site and stumbled upon her mom's zucchini bread recipe. It was a call to action.
- 1 egg
- 1 cup sugar
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups zucchini, shredded
- 1/2 cup roasted pecans, chopped
- 1/2 cup crushed pineapple
- 1/4 cup shredded unsweetened coconut
Preheat oven to 350º.
In the bowl of a standing mixer fitted with a whisk, beat the egg and sugar. Add the oil, vanilla, and salt. Mix well.
Remove the bowl and sift in the flour, cinnamon, baking powder, and baking soda. Stir to combine.
Fold in the zucchini, pecans, pineapple, and coconut.
Pour the batter into a greased 9x5" loaf pan. Bake for 1 hour.
Let rest 15 minutes before slicing.