Prep Time::25 mins
Cook Time::50 mins
Additional Time::10 mins
Total Time:: 1 hr 25 mins
Servings::20
Yield::2 9×5-inch loaves
Ingredients
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3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar
3 large eggs
3 cups grated unpeeled zucchini
1 (20 ounce) can crushed pineapple, well drained
½ cup sour cream
½ cup shredded coconut
2 teaspoons vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9×5-inch loaf pans.
Stir flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a bowl until well blended.
Whisk oil, both sugars, and eggs together in a large bowl. Stir in zucchini, drained pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack.