Pineapple Carrot Zucchini Bread + Video
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!
Servings: 2 Loaves
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
*Zucchini has a lot of water in it, and drying it out helps remove added moisture that might make the bread too wet.