TROPICAL ZUCCHINI BREAD

Tropical Zucchini Bread image

Provided by Sharon Colyer

Time 1h30m

Number Of Ingredients 18

3 c all-purpose flour or unbleached all purpose flour
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
3 large eggs
1/2 c vegetable oil
1/2 c unsweetened applesauce
1 c white sugar
1 c light brown sugar
1/2 c sour cream or light sour cream
2 tsp vanilla extract
2 c grated zucchini (leave peel on)
1-2 (8 oz.) can crushed pineapple, well drained
1 medium bananas, mashed (optional)
3/4 c shredded coconut
2/3 c salted, roasted macadamia nuts, or walnuts rough chopped, (optional)

Steps:

1. Preheat oven to 350°F. Lightly grease two 9 x 5 in. loaf pans.
2. If using nuts, chop them & toss with some flour, so that they won't sink to the bottom of the bread; set aside.
3. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, in a bowl, until well blended; set aside.
4. Whisk together eggs, oil, applesauce and sugars, in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, coconut, and banana, if using, until well mixed.
5. Stir flour mixture in to wet ingredients, mixing, just until moistened. Fold in nuts, if using. Divide batter between prepared loaf pans.
6. Bake, until bread tests clean with a toothpick or knife, in center--about 50-60 minutes. Cool in pans for 10 minutes, then remove, and finish cooling on wire racks. Makes 2 loaves--12 servings per loaf.