Hawaiian Zucchini Bread
Transport your taste buds to a tropical paradise with this Hawaiian Zucchini Bread, a moist and flavorful twist on the classic zucchini loaf. Bursting with island-inspired ingredients like crushed pineapple, shredded coconut, and crunchy macadamia nuts, this bread delivers a delightful balance of sweetness and texture. The warm spices of cinnamon and nutmeg perfectly complement the natural sweetness of zucchini, making it an irresistible treat for breakfast, snacks, or dessert. Easy to prepare and packed with wholesome ingredients, this recipe is perfect for using up summer zucchinis while indulging in a slice of aloha. Serve it warm or at room temperature, and enjoy a loaf of tropical bliss that tastes as good as it looks!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 cups Zucchini
- 1 cup Crushed pineapple (drained)
- 0.75 cups Shredded sweetened coconut
- 0.5 cups Chopped macadamia nuts
- 0.75 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8x4-inch (or 9x5-inch) loaf pans and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, combine the grated zucchini, drained crushed pineapple, shredded coconut, and chopped macadamia nuts.
In a medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth and fully combined.
Add the wet ingredients (oil mixture) to the dry ingredients and gently stir until partially combined. Avoid overmixing.
Fold in the zucchini, pineapple, coconut, and macadamia nuts mixture until the batter is evenly combined.
Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Remove from the oven and let the loaves cool in the pans for about 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition Facts
Calories |
5242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.3 g | 348% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 101.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5777 mg | 251% | |
| Total Carbohydrate | 682.4 g | 248% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 443.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 312 mg | 24% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
