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