Pineapple Zucchini Bread

Instructions

Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans (see notes below).

Using paper towels, lightly squeeze the excess moisture from the zucchini and set it aside. Drain the juice from the crushed pineapple into a small bowl and set both aside. You’ll need 2 tablespoons of the juice for later.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together the eggs, oil, vanilla, reserved pineapple juice, and the lime zest and juice.

Add the wet ingredients to the dry ingredients and mix with a wooden spoon just until combined. Fold in the zucchini, pineapple, coconut, and nuts, if using, until evenly incorporated.

Divide the batter evenly between the prepared pans (they should be about â…" full).

Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking after about 35 minutes and tent loosely with foil if the tops begin to brown too quickly.

Cool in the pans for 15 to 20 minutes, then transfer to a wire rack to cool completely before slicing.

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