The moment you slice into this pineapple coconut zucchini bread, the kitchen fills with a scent that’s halfway between a sunny beach morning and a classic summer bake sale. Seriously, the aroma is pure vacation vibes—juicy pineapple, sweet coconut, and a hint of cinnamon swirling around golden, moist bread. I first whipped up a batch last July, when my garden zucchini was out of control and my pantry was hiding a lonely can of crushed pineapple. Now, I can’t go a summer without making it at least twice (okay, three times if I’m being honest).
What I love about this pineapple coconut zucchini bread is that it takes a humble, often-overlooked veggie and transforms it into a tropical treat that’s soft, sweet, and just a little bit decadent. It’s the sort of quick bread that feels like a hidden gem—easy to make, perfect with your morning coffee, and always met with wide eyes when you mention what’s inside. You’d never guess there’s zucchini in here by taste alone, but it gives the loaf this incredible moistness without making it heavy or dense.
Whether you’re looking for a fun way to use up summer zucchini, need a brunch recipe that’ll wow your friends, or just want an excuse to bake something that tastes like a Hawaiian getaway, this is the recipe for you. I’ve tested it more times than I can count, swapped in different flours, adjusted the sweetness, and even tried it as muffins (spoiler: also delicious). If you’re a fan of banana bread or classic zucchini bread, pineapple coconut zucchini bread is about to become your new favorite. It’s wholesome, easy, and just downright happy-making. Let’s get baking!
Why You’ll Love This Pineapple Coconut Zucchini Bread Recipe
- Quick & Easy: No complicated steps or fancy gadgets needed. You can have this bread in the oven in under 20 minutes, and it bakes up perfectly every time.
- Simple Ingredients: Everything comes straight from the pantry or your garden. If you’ve got zucchini and a can of pineapple, you’re already halfway there. No specialty flours or hard-to-find items required.
- Perfect for Any Occasion: This pineapple coconut zucchini bread shines at brunch, works as a sweet afternoon pick-me-up, and even makes a thoughtful homemade gift. I’ve brought it to potlucks and never had a crumb left.
- Crowd-Pleaser: Kids love it (even the picky ones), and adults are always surprised by how light and flavorful it is. The tropical twist is always a hit.
- Unbelievably Delicious: Every bite is soft, fluffy, and packed with juicy pineapple, sweet coconut, and just enough zucchini to keep things moist. It’s like a mini-vacation with every slice.
So, what sets this pineapple coconut zucchini bread apart from others? For one, I blend the pineapple right into the batter—no big chunks, just pure, even flavor. The coconut adds a chewy, toasty texture (especially if you sprinkle a little on top before baking), and the zucchini disappears, leaving just moisture and a soft crumb. I’ve tried other recipes that end up too dense or too sweet, but this one is perfectly balanced. The tropical flavors don’t overpower; they just make the bread sing.
If you’re chasing comfort food that doesn’t weigh you down, this is it. It’s the kind of recipe that makes you close your eyes after the first bite, grateful for simple pleasures. Plus, it’s a low-stress bake you can pull together for guests or just your own rainy afternoon. You’ll want to make it again and again, trust me.
Ingredients Needed for Pineapple Coconut Zucchini Bread
This pineapple coconut zucchini bread uses a handful of everyday ingredients—each one working together to create the perfect tropical loaf. Here’s what you’ll need:
- All-purpose flour (210g / 1 3/4 cups) – gives structure; you can swap for whole wheat flour for extra fiber (I’ve tried Bob’s Red Mill, and it works great)
- Baking powder (2 tsp) – helps the bread rise and stay light
- Baking soda (1/2 tsp) – reacts with the acidity of pineapple for extra lift
- Salt (1/2 tsp) – brings all the flavors together
- Ground cinnamon (1 tsp) – adds warm spice; optional but highly recommended
- Large eggs (2, room temperature) – binds the bread and adds richness
- Granulated sugar (150g / 3/4 cup) – just enough for sweetness without overpowering the pineapple
- Vegetable oil (120ml / 1/2 cup) – keeps the loaf moist; you can use melted coconut oil for a stronger coconut note
- Vanilla extract (2 tsp) – rounds out the tropical flavors
- Zucchini (180g / 1 1/2 cups grated, about 1 medium) – squeeze out excess moisture for the best texture
- Crushed pineapple (227g / 8 oz can, drained) – look for one packed in juice, not syrup (Dole is my go-to)
- Sweetened shredded coconut (75g / 1 cup) – adds chewiness and tropical flavor; unsweetened works if you prefer less sweetness
- Lime zest (from 1 lime, optional) – adds a hint of zing (highly recommended if you love citrus!)
Ingredient Tips:
- Don’t skip squeezing the zucchini—the bread can turn out gummy if there’s too much water. I use a clean kitchen towel for this.
- If you want a gluten-free version, use a 1:1 gluten-free flour blend (I like King Arthur’s Measure for Measure).
- For a dairy-free bread, just make sure your coconut is unsweetened and check your oil choice.
- You can swap the oil for applesauce (same amount) for a lighter, lower-fat loaf.
- Fresh pineapple works, too—just blend it up and drain off some juice. The sweetness can vary, so taste and adjust the sugar if needed.
Equipment Needed
- 9×5-inch loaf pan – Standard size; you can use an 8×4-inch pan for a taller loaf, but keep an eye on the bake time.
- Mixing bowls – At least two: one for dry, one for wet ingredients. I like glass because you can see if everything’s incorporated.
- Box grater or food processor – For grating the zucchini. If you’re making multiple loaves, a food processor saves so much time.
- Measuring cups and spoons – Accuracy matters for baking, so go for metal or sturdy plastic sets.
- Whisk and spatula – A whisk for dry and wet mixes, spatula for folding everything together.
- Fine-mesh sieve or strainer – To drain pineapple and squeeze zucchini. I’ve used my hands in a pinch, but a strainer is less messy.
- Cooling rack – For even cooling and to avoid soggy bottoms. If you don’t have one, flip the bread onto a clean towel.
If you’re new to baking, don’t stress about having the fanciest tools. I’ve baked this bread in $1 thrift store pans and it turns out just fine! Just make sure to grease your pan well. Cleaning tip: soak the grater right after using it—dried zucchini is no joke to scrub off.
Preparation Method
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Prep Your Ingredients (10 minutes):
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment for easy removal.
- Grate 1 medium zucchini (about 1 1/2 cups). Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside.
- Drain the crushed pineapple well. Press it gently with a spoon or your fingers to remove excess juice (but don’t dry it out completely—you want some moisture for flavor).
- If using, zest one lime and set aside.
-
Mix Dry Ingredients (5 minutes):
- In a large bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
-
Mix Wet Ingredients (5 minutes):
- In a separate bowl, whisk 2 large eggs, 3/4 cup (150g) sugar, 1/2 cup (120ml) vegetable oil, and 2 teaspoons vanilla extract until smooth and combined.
- Stir in the drained pineapple, grated zucchini, and lime zest (if using).
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Combine and Fold (3 minutes):
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold until just combined—don’t overmix or your bread may turn out tough.
- Add 1 cup (75g) shredded coconut and gently fold in. The batter will be thick but should come together easily.
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Bake (50-60 minutes):
- Pour the batter into the prepared loaf pan. Sprinkle a little extra coconut on top if you like a toasty finish.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
- If the top begins to brown too quickly, tent it loosely with foil around the 40-minute mark.
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Cool and Slice (20 minutes):
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. (Warm bread may crumble—if you’re impatient like me, just know the first slice might be messy, but still delicious!)
Troubleshooting Tips:
- If the bread sinks in the middle, it likely needed a little more bake time—ovens can vary, so check with a toothpick.
- If your loaf is dense, double-check that you squeezed enough moisture from the zucchini and pineapple.
- For extra flavor, toast some coconut before adding it to the batter. It’s a small step, but it brings out a nutty depth.
Cooking Tips & Techniques
This pineapple coconut zucchini bread is pretty forgiving, but I’ve learned a few tricks to get it just right:
- Don’t Overmix: Stir just until you no longer see dry flour. Overmixing develops gluten, which can make the bread tough instead of tender.
- Squeeze That Zucchini: Honestly, this step makes or breaks the bread’s texture. I’ve made the mistake of skipping it, and the result was a soggy mess. You want the zucchini damp, not dripping.
- Draining Pineapple: Too much juice, and your bread will take forever to bake (and might never set). I gently press the pineapple with a spoon in a fine-mesh sieve.
- Even Baking: If the top is browning way before the center is done, cover loosely with foil. This trick saves the day every time.
- Pan Size Matters: A 9×5-inch pan gives you a classic loaf. If you use an 8×4-inch, check for doneness at 55 minutes—it’ll be taller and might take a bit longer.
- For Muffins: Divide the batter among lined muffin cups and bake at 350°F (175°C) for 22–25 minutes. You’ll get about 12 tropical muffins.
- Toasty Coconut: Sprinkling a little coconut on top before baking gives a golden, slightly crispy finish that looks and tastes amazing.
One time I forgot to drain the pineapple fully, and the loaf was still edible—just super moist and needed extra time in the oven. So, don’t panic if you make a tiny mistake; it’s still going to taste like a tropical dream!
Variations & Adaptations
- Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve had success with King Arthur’s Measure for Measure. The bread is just as moist and flavorful.
- Vegan Adaptation: Replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes) and use coconut or vegetable oil. The texture is a bit denser but still delicious.
- Nutty Twist: Add 1/2 cup chopped macadamia nuts or walnuts for a crunch. I love the extra texture and the way nuts play with the tropical flavors.
- Low Sugar: Cut the sugar to 1/2 cup (100g) and use unsweetened shredded coconut for a less-sweet loaf. The pineapple’s natural sugars will still shine through.
- Seasonal Swap: Out of zucchini? Try grated carrot or even grated apple for a fun autumn variation—great for when zucchini is out of season.
- Personal Favorite: I once tossed in a handful of mini white chocolate chips and a tablespoon of chopped dried mango. It’s a little bit dessert, a little bit breakfast, and totally irresistible.
Allergic to coconut? Just skip it and add a little extra zucchini or pineapple. The bread won’t be quite as chewy, but it’ll still be moist and tasty. And if you want a hint of spice, a pinch of ground ginger or nutmeg pairs beautifully with the tropical flavors.
Serving & Storage Suggestions
Pineapple coconut zucchini bread is best served slightly warm or at room temperature. I love it sliced thick, maybe with a pat of butter or a swipe of cream cheese. For brunch, try it with fresh pineapple on the side and a tall glass of iced tea or cold brew coffee—so refreshing!
This bread keeps well in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, pop it in the fridge to keep it fresh a little longer (up to 5 days). For longer storage, wrap individual slices in plastic wrap and freeze in a freezer bag—just thaw overnight or zap in the microwave for a quick treat.
The flavors deepen after a day or two. Sometimes I think it’s even better on day two, once the coconut and pineapple have mingled with the cinnamon. Reheat slices in the toaster oven for a toasty edge, or enjoy cold straight from the fridge (I do this more often than I care to admit!).
Nutritional Information & Benefits
Each slice (1/10 of the loaf) has approximately 210 calories, 4g protein, 8g fat, 34g carbs, and 2g fiber. Thanks to the zucchini, you’re sneaking in some veggies and extra moisture without needing a ton of oil. Pineapple brings vitamin C and a little potassium, while coconut adds healthy fats and flavor.
This pineapple coconut zucchini bread is naturally dairy-free (if you use coconut or vegetable oil) and can be made gluten-free or vegan with simple swaps. Allergens to note: eggs, coconut, and gluten (if using standard flour). I love how this bread fits into a balanced breakfast or snack—especially paired with a little protein for staying power.
Honestly, it’s sweet enough to satisfy dessert cravings but packed with whole ingredients you can feel good about. Win-win!
Conclusion
If you’re craving a taste of the tropics but don’t want to fuss with complicated bakes, this pineapple coconut zucchini bread is your new go-to. It packs so much flavor into every slice—juicy pineapple, chewy coconut, and a whisper of cinnamon, all wrapped up in a moist, tender loaf.
Don’t be afraid to play with the recipe. Try your favorite nuts, swap in carrots, or even bake it as muffins. The best recipes are the ones that fit your life and taste buds. For me, this bread is pure comfort—easy, crowd-pleasing, and always a little reminder of sunny days.
So, what are you waiting for? If you make this pineapple coconut zucchini bread, let me know how it goes! Leave a comment, share your twists, or tag me on Pinterest—I can’t wait to see your tropical creations. Happy baking, and may your kitchen always smell like paradise!
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Absolutely! Just blend or finely chop fresh pineapple and drain off excess juice. You want about 1 cup (227g) drained fruit. The sweetness may vary, so taste and adjust the sugar if needed.
Do I have to peel the zucchini?
Nope! Just wash the zucchini well and grate it with the skin on. The green flecks look pretty and add a little extra nutrition.
Can I make this bread gluten-free?
Yes, just swap the all-purpose flour with a 1:1 gluten-free baking blend. I’ve tested it with King Arthur’s and the texture is still moist and tender.
How do I prevent the bread from being too soggy?
Make sure to squeeze out as much moisture as possible from the grated zucchini and drain the pineapple well. Too much liquid can make the bread dense or underbaked in the middle.
Can I freeze pineapple coconut zucchini bread?
You bet! Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw slices overnight in the fridge or heat gently in the microwave for a quick snack.
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Pineapple Coconut Zucchini Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
This Pineapple Coconut Zucchini Bread is a moist, tropical-inspired quick bread packed with juicy pineapple, sweet coconut, and hidden zucchini for extra moisture. It’s easy to make, perfect for brunch or snacking, and brings sunny vacation vibes to your kitchen.
Ingredients
- 1 3/4 cups (210g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, but recommended)
- 2 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) vegetable oil (or melted coconut oil for more coconut flavor)
- 2 teaspoons vanilla extract
- 1 1/2 cups (180g, about 1 medium) zucchini, grated and squeezed dry
- 1 cup (227g, 8 oz can) crushed pineapple, drained
- 1 cup (75g) sweetened shredded coconut (or unsweetened for less sweetness)
- Zest of 1 lime (optional, for extra zing)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Grate zucchini and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Set aside.
- Drain crushed pineapple well, pressing gently to remove excess juice.
- If using, zest one lime and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the drained pineapple, grated zucchini, and lime zest (if using) into the wet ingredients.
- Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Fold in shredded coconut.
- Pour batter into prepared loaf pan. Sprinkle extra coconut on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, tent with foil after 40 minutes.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best texture, squeeze as much moisture as possible from the zucchini and drain the pineapple well. Do not overmix the batter. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan loaf, substitute eggs with flax eggs. The bread is even better on the second day as flavors meld. Store at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Quick Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 210
- Sugar: 16
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
Keywords: pineapple coconut zucchini bread, tropical quick bread, summer baking, zucchini recipes, pineapple bread, coconut bread, brunch, easy loaf, dairy-free, moist bread
