This homemade zucchini bread recipe is filled with shredded carrots, sweet pineapple, and coconut! Pineapple Carrot Zucchini Bread is spiced with ginger and cinnamon, and the perfect quick bread for breakfast, brunch, or an after school snack! Plus, a video below!
Ugh, I was totally that person yesterday.
You know, the one who pulled out the fall candles “just to see if they still smell good a year later,” which inevitably led to lighting a few…hundred (I kid, I kid–I only own, like, 99 😉).
I know, I know–some of you are probably cringing at my total disregard for summer (and the fact that fall is still technically weeks away, according to the calendar year), but I just couldn’t help myself.
In a few days, when California realizes it’s mid-August and the triple digits finally hit, the fall candles and recipes for Pumpkin Pecan Banana Bread and Pumpkin Chocolate Chip Scones will be returned to the fall box in exchange for high electric bills and ice cream recipes.
But for now, I’m all right with my premature fall slip-up. At least I didn’t break out any Christmas music…
Luckily for you (and me), this Pineapple Carrot Zucchini Bread is the perfect blend of summer and fall. It’s full of rich spices like ginger and cinnamon, yet filled with coconut, pineapple, and the summer squash of all summer squashes…the zucchini.
This recipe comes straight from my mom’s recipe box. It’s a recipe she was given by a friend back when she and my dad were first married, and it’s a recipe she made all of the time when we were kids.
In truth, I’d kind of forgotten about this recipe. While this recipe was the basis for my Lemon Zucchini Bread and Zucchini Apple Crumb Bread recipes, I hadn’t actually had this particular version in a long while.
Hello, old friend. I have a feeling we’ll be seeing a whole lot of each other in the coming weeks. 😉
While I made a few modifications from the original with this recipe, I did pretty much stick to the original recipe (mama knows best, right??).
The warm spices mixed with the shredded zucchini, carrots, crushed pineapple, and coconut yields such a flavorful, comforting bread that is perfect for summer, fall, winter, or spring.
I know it’s technically zucchini season right now, but I’d totally make this all year long.
- 3 eggs, large
- 1/4 cup vegetable oil
- 5 ounces Greek yogurt, vanilla or plain
- 1 cup sugar
- 1/2 cup grated carrots
- 2 cups grated zucchini
- 1/2 cup shredded coconut
- 2 1/4 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp ground ginger
- 3 tsp ground cinnamon
- 8 oz can crushed pineapple, drained
- 1 Tbsp vanilla extract
Preheat oven to 350 and grease two 8x4 loaf pans.
Pat grated zucchini with a paper towel to dry the zucchini (a few pats will do).* Set aside.
Combine eggs, oil, Greek yogurt, and sugar. Mix until combined.
Add in grated carrots, grated zucchini, and coconut. Stir until combined. Set aside.
In a separate bowl, add flour, salt, baking soda, baking powder, ginger, and cinnamon together. Stir until combined.
Add dry ingredients to wet ingredients, and stir until combined.
Add in crushed pineapple and vanilla extract and stir until all ingredients are well combined.
Divide the batter between the two loaf pans (they should be about half full).
Bake for 50-60 minutes, or until a cake tester comes out clean (at the 40 minute mark, I usually cover the breads with foil in order to keep the bread from browning on top too much).
Allow to cool (about 15-20 minutes) before removing from the loaf pans.
Serve with butter, honey, or as is! Refrigerate leftovers.
*Zucchini has a lot of water in it, and drying it out helps remove added moisture that might make the bread too wet.
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