Zucchini bread is an early-fall treat that's been all over lately. This zucchini bread recipe makes the addition of coconut and crushed pineapple to kick things up a bit. It's a great way to use up those last few zucchini from your garden (or your local farmer's market!), and the finished product will leave you feeling as if you've tasted the last bit of summer sunshine!

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 large eggs
1 cup granulated sugar
1/3 cup cooking oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (14-ounce) can of crushed pineapple, drained
1 cup grated unpeeled zucchini
1/2 cup medium sweetened coconut

Directions
1. Measure first 6 ingredients into large bowl. Stir. Make a well in center.
2. Combine next 5 ingredients in medium bowl until smooth.
3. Add remaining 3 ingredients. Stir. Add to well. Stir until just moistened. Spread in greased 9 x 5 x 3 inch loaf pan. Bake in 350°F oven for about 1 hour until wooden pick inserted in center comes out clean. Let stand in pan for 10 minutes before removing to wire rack to cool. 

16 servings -- 1 slice: 185 Calories; 6.4 g Total Fat (3.1 g Mono, 1.6 g Poly, 1.3 g Sat); 27 mg Cholesterol; 30 g Carbohydrate; 1 g Fibre; 3 g Protein; 181 mg Sodium

Reprinted from Mostly Muffins © Company's Coming Publishing Limited, CompanysComing.com

Click here to see other bread recipes!

Search our recipe finder for other great menu ideas.

-- Sara Hennessey

Oct 01, 2009

See More: Dinner , Food & Recipes , Recipes