Best 2 Tropical Zucchini Bread Recipes

Indulge in the tropical paradise of flavors with our tantalizing Zucchini Bread recipes. Embark on a culinary journey where zucchini, the humble garden vegetable, transforms into a moist, delectable quick bread. Each recipe offers a unique twist on this classic treat, promising an explosion of tropical flavors. From the vibrant pineapple-coconut duo to the zesty lime-mango combination, these Zucchini Breads are sure to transport your taste buds to a tropical haven. Whether you prefer a traditional loaf or enticing muffins, we've got you covered. Get ready to bake up a batch of sunshine and enjoy a slice of paradise with our Tropical Zucchini Bread recipes.

Let's cook with our recipes!

HAWAIIAN ZUCCHINI BREAD

Hawaiian Zucchini Bread image

This is a moist, sweet bread. Children love it and never know that they are eating a vegetable. Many years ago a friend went to Hawaii and gave me this recipe when she came back. I baked it for my children and it was always a favorite after school treat. Now my grand chldren enjoy it. I think you and yours will too.

Provided by Grace Guderjahn

Categories Quick Breads

Time 1h30m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
1/2 teaspoon salt
1 cup chopped pecans
3 cups grated zucchini, drained
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raisins (optional)
1 cup drained crushed pineapple

Steps:

Beat together eggs, sugar, vanilla and oil in large bowl.
Add zucchini.
Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture.
Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan.
Bake at 350 degrees for 55-60 minutes .
Makes one loaf. Freezes well.

Nutrition Facts : Calories 995.7, Fat 52.6, SaturatedFat 6.7, Cholesterol 105.8, Sodium 506.9, Carbohydrate 122.8, Fiber 4.5, Sugar 71.3, Protein 12.2

TROPICAL ZUCCHINI BREAD

Tropical Zucchini Bread image

Came up with this bread, when I was craving a tropical treat. This bread is good at breakfast, a snack, or dessert!

Provided by Sharon Colyer

Categories Other Desserts

Time 1h30m

Number Of Ingredients 18

Ingredients

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.

Tips:

Choose the right zucchini: For the best flavor and texture, use small to medium zucchini that are tender and have a deep green color. Avoid zucchini that are large, old, or have blemishes.
Grate the zucchini coarsely: This will help to distribute the moisture evenly throughout the bread and prevent it from becoming too dense.
Do not overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough, dense bread. Mix just until the ingredients are combined.
Use fresh pineapple: Fresh pineapple will give the bread the best flavor. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well before adding it to the batter.
Toast the coconut: Toasting the coconut will bring out its flavor and add a nice crunch to the bread. You can toast the coconut in a skillet over medium heat until it is golden brown.
Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Tropical zucchini bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. It is a great way to use up summer zucchini and is a fun twist on the classic zucchini bread recipe. With its moist texture, sweet flavor, and tropical flair, this bread is sure to be a hit with everyone who tries it.