Ingredients

The following ingredients have 20 Servings
  • 3 eggs, large
  • 1/4 cup vegetable oil
  • 5 ounces Greek yogurt, vanilla or plain
  • 1 cup sugar
  • 1/2 cup grated carrots
  • 2 cups grated zucchini
  • 1/2 cup shredded coconut
  • 2 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp ground ginger
  • 3 tsp ground cinnamon
  • 8 oz can crushed pineapple, drained
  • 1 Tbsp vanilla extract

Instruction

  • Preheat oven to 350 and grease two 8x4 loaf pans.
  • Pat grated zucchini with a paper towel to dry the zucchini (a few pats will do).* Set aside.
  • Combine eggs, oil, Greek yogurt, and sugar. Mix until combined.
  • Add in grated carrots, grated zucchini, and coconut. Stir until combined. Set aside.
  • In a separate bowl, add flour, salt, baking soda, baking powder, ginger, and cinnamon together. Stir until combined.
  • Add dry ingredients to wet ingredients, and stir until combined.
  • Add in crushed pineapple and vanilla extract and stir until all ingredients are well combined.
  • Divide the batter between the two loaf pans (they should be about half full).
  • Bake for 50-60 minutes, or until a cake tester comes out clean (at the 40 minute mark, I usually cover the breads with foil in order to keep the bread from browning on top too much).
  • Allow to cool (about 15-20 minutes) before removing from the loaf pans.
  • Serve with butter, honey, or as is! Refrigerate leftovers.
  • Enjoy!