This loaded Pineapple Coconut Zucchini Bread is the most delicious way to use up late-summer zucchini. I pulled out my bowls and box grater and mixed a batch of this scrumptious zucchini bread. It’s a tasty treat any time of year.
If you’re wondering how to use those oversized garden zucchini, add this Moist Zucchini Bread with Pineapple to your baking list. It freezes beautifully, so bake a couple of loaves and stash one for later. You’ll be a fan after the first bite.
Why You Must Make
Because this loaf combines tender zucchini, moist crushed pineapple, and a touch of coconut for a bright, tropical twist on classic zucchini bread. I baked one plain loaf for picky eaters and a loaded loaf with walnuts, pineapple, and coconut for my own enjoyment — both disappeared fast. This Tropical Zucchini Bread is worth making for breakfast, snacking, or as a thoughtful homemade gift.
- Pineapple keeps the loaf wonderfully moist, while coconut and toasted walnuts add texture and flavor.
- Quick breads like this are ideal for gifts — double the batch, wrap a loaf, and include the recipe card.
- The recipe yields TWO loaves: one to enjoy now and one to freeze or share.
Expert Tips
Follow these simple tips for the best results with any quick bread.
Prep and Mixing Tips
- Prepare your loaf pans so the bread releases easily: grease and flour them or line the bottoms with parchment. Grease the parchment as well.
- Toast the walnuts before chopping to deepen their flavor.
- Check that your baking powder is fresh. Unlike baking soda, baking powder can lose potency in the pantry. A spoonful in hot water should bubble vigorously if it’s still active.
- Remove excess liquid from wet ingredients. Drain crushed pineapple well and squeeze shredded zucchini to remove extra moisture — the recipe was developed with drained zucchini for consistent results.
- After adding dry ingredients, stir only until the flour is incorporated. A few streaks of flour are okay; overmixing creates tunnels and a dense crumb. Use a wooden spoon or spatula rather than an electric mixer.
Baking and Storing Tips
- Test doneness with a toothpick inserted into the center. If it comes out clean or with a few moist crumbs, the loaf is done. Return to the oven and retest if you see wet batter.
- Baking times vary by oven and pan type. Heavy pans often require more time, so rely on the toothpick test rather than the clock.
- Let loaves cool in the pans on a wire rack for 10–15 minutes before removing. This helps them set without sticking.
- Store cooled loaves in the refrigerator for up to a week or freeze for up to three months. Wrap tightly in plastic, then foil before freezing.
Frequently Asked Questions
Choose smaller zucchini for the most tender texture. Look for blemish-free skin in a vibrant green shade; smaller fruit will have fewer seeds.
Use a box grater or a food processor. Trim the stem end and grate on the coarse side.
Zucchini varies in water content. Squeezing out excess liquid prevents the batter from becoming too wet and ensures the loaf sets properly.
Use the toothpick test in the center or a crack. If the toothpick comes out clean or with a few moist crumbs, it’s ready. Note the time that worked in your oven for future batches.
Toast nuts in a dry skillet over medium-low heat, stirring often, for about 5 minutes until fragrant. In the oven, spread in a single layer at 350°F for about 5–8 minutes, checking frequently to avoid burning.
Zucchini bread includes nutritious ingredients like zucchini, pineapple, and nuts, but it also contains a fair amount of sugar and fat. It’s a tasty treat rather than a health food.
You May Also Like:
- Lemon Zucchini Cake
- Salt and Vinegar Zucchini Chips
- Zucchini Cookies with Chocolate Chips and Dried Cranberries
- Gluten-Free Zucchini Bread
- Classic Zucchini Bread
- Chocolate Zucchini Bundt Cake
- More Bread and Soda Bread Recipes
Stay in touch on social media and tag the recipe author when you try this bread. If you love it, consider leaving a five-star rating in the recipe card.
Pineapple Coconut Zucchini Bread
20 minutes
1 hour 25 minutes
1 hour 45 minutes
24 servings (2 loaves)
A summertime quick bread favorite with walnuts, coconut, and crushed pineapple.
Ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups shredded zucchini, squeezed to remove excess moisture
- ½ cup chopped, toasted walnuts (optional)
- 1 can (4 ounces) crushed pineapple, well-drained
- 1 cup sweetened coconut (Angelflake or similar)
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder*
- 2 cups flour
Instructions
- Grease and flour two 9 x 5 loaf pans, or line them and grease the parchment. Set aside.
- Preheat the oven to 350ºF.
- In a large bowl, combine sugar and oil. Add eggs and beat until smooth. Stir in zucchini, walnuts (if using), drained pineapple, coconut, vanilla, and cinnamon.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Fold the dry ingredients into the wet mixture with a spatula or wooden spoon just until combined. Do not overmix.
- Divide the batter between the prepared pans. Bake 50 minutes to 1 hour 25 minutes depending on your oven and pans. Test with a toothpick — loaves are done when it comes out clean or with a few moist crumbs.
Notes
Once baking powder and soda are added, mix only until combined to avoid tunnels. Use a spatula or wooden spoon, not a hand mixer. Baking powder loses potency over time — test a spoonful in hot water; it should bubble vigorously if fresh.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 229
Total Fat: 12g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 23mg
Sodium: 181mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 19g
Protein: 3g
