Tropical Twist Zucchini Bread

Add some crushed pineapple, coconut and choppped macadamia nuts to give this zucchini bread a tropical twist! What a delightful combination of flavors to help hot summer days feel like you are in the tropics with an umbrella in your drink!

5 from 1 vote

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Course: Bread, Dessert

Cuisine: American

Keyword: macadamia nut, pineapple, Zucchini, Zucchini Bread

Ingredients

Wet Ingredients

3 large eggs, beaten
1 c canola oil
1-3/4 c granulated sugar
2 t vanilla

Dry Ingredients

3 c all purpose flour, spooned and leveled
2 t baking soda
1/2 t baking powder
1 t salt
1 t cinnamon
1 t nutmeg
1/4 t cloves

Mix Ins

3/4 c chopped macadamia ( or preferred) nuts..pecans, walnuts or none
3/4 c sweetened coconut
1 c drained crushed pineapple (18 oz or larger can) reserve extra juice and pineapple for a smoothie
2 c shredded zucchini I used a box grater.

Instructions

Blend wet ingredients in a bowl and set aside.
Preheat oven to 350 degrees and prep 2- 9" x 5" loaf pans with Baker's Joy or grease and flour. Set aside.
In a large mixing bowl, whisk together the dry ingredients then toss in the nuts, if using, to coat. This will help them suspend in the batter rather than sink to the bottom when baking.
Pour the wet ingredients into the dry ingredient bowl and mix just until no flour is visible.
Gently mix in the remaining ingredients and stir with a wooden spoon until equally distributed.
Split batter evenly between the 2 loaf pans.
Bake for 55-60 minutes or until inserted toothpick comes out clean.
Cool on cooling rack for about 10-15 minutes in their pans. Then invert and place back upright to finish cooling to room temperature.