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Preheat oven to 350 and grease two 8x4 loaf pans.
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Pat grated zucchini with a paper towel to dry the zucchini (a few pats will do).* Set aside.
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Combine eggs, oil, Greek yogurt, and sugar. Mix until combined.
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Add in grated carrots, grated zucchini, and coconut. Stir until combined. Set aside.
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In a separate bowl, add flour, salt, baking soda, baking powder, ginger, and cinnamon together. Stir until combined.
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Add dry ingredients to wet ingredients, and stir until combined.
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Add in crushed pineapple and vanilla extract and stir until all ingredients are well combined.
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Divide the batter between the two loaf pans (they should be about half full).
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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).
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Allow to cool (about 15-20 minutes) before removing from the loaf pans.
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Serve with butter, honey, or as is! Refrigerate leftovers.
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Enjoy!