The Pioneer Woman Tasty Kitchen
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Coconut Pineapple Zucchini Bread

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

The great taste of coconut with a hint of pineapple in a moist, delicious quick bread.

Ingredients

  • 2 cups Grated Unpeeled Zucchini
  • 1 can (8 Oz.) Crushed Pineapple In Its Own Juice, Well Drained
  • 2 whole Large Eggs
  • 1 cup Vegetable Or Canola Oil
  • 1-½ cup Granulated Sugar
  • 2 teaspoons Coconut Extract
  • 1 teaspoon Pure Vanilla Extract
  • 3 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 box (4 Serving Size) Instant Coconut Cream Pudding Mix
  • 1 cup (heaping) Sweetened Flaked Coconut

Preparation

Preheat oven to 350 degrees F. Grease and flour two 8×4-inch loaf pans or four to five 5×3-inch loaf pans; set aside.

Grate the unpeeled zucchini using the large holes on a box grater; place in a colander and press down on the zucchini, letting excess liquid drain out.

Place pineapple in a mesh strainer; and let it drain well. Press down to release any excess juice from the pineapple.

Beat eggs in a large bowl. Add oil, sugar, coconut extract and vanilla extract; mix well. Stir in shredded zucchini and pineapple. Set aside.

In a separate bowl, whisk together flour, baking powder, baking soda, salt and pudding mix until combined. Add this to the zucchini mixture; stir just until combined. Stir in coconut.

Divide batter between the prepared pans. Bake at 350 degrees for 45-60 minutes for the large loaf pans, and 35-45 minutes for the small loaf pans, or until a toothpick inserted in the center comes out clean.

Let cool in pans for 10-15 minutes; remove from pans to wire rack and cool completely. Makes 2 large or 4-5 small loaves.

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3 Reviews

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Eugenia on 6.4.2013

I didn’t have coconut extract and used vanilla pudding, so it didn’t have as much of a strong coconut flavor, but it was amazing just like that! I loved the pineapple bits. I’d add a tiny bit more zucchini next time too.

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whatsnextgirls on 7.16.2012

very moist and great flavor! Will def. make this again….

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coffeecup on 6.30.2012

This is very good, moist, tender. I did use everything but the grated coconut to please the family

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