Thank you for stopping by today! I’m absolutely thrilled to share this tropical twist on a classic quick bread—Pineapple Coconut Zucchini Bread. This recipe is sunshine in loaf form, perfect for when you want to brighten up a brunch table or sneak some veggies into dessert without anyone noticing.
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Overview of Recipe Content

What It Is
A moist, flavorful quick bread made with sweet crushed pineapple, tender zucchini, and shredded coconut—bringing together tropical flair and comforting home-baked goodness.

Why You’ll Love It

Perfectly sweet with a subtle tropical aroma.
Sneaks in vegetables (your secret weapon with picky eaters).
Freezes beautifully for quick snacks or unexpected guests.

Flavor Profile
Imagine biting into a slice where the soft crumb almost melts in your mouth, the pineapple bursts with sweetness, and coconut shreds add just the right amount of chewy texture.

Health/Nutritional Benefits
Zucchini keeps the loaf moist without extra oil, pineapple adds vitamin C, and coconut brings healthy fats (plus that dreamy texture).

Ingredients

2 cups grated zucchini
1 cup crushed pineapple (drained)
½ cup shredded coconut
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup vegetable oil
1 cup sugar
2 large eggs
1 tsp vanilla extract

Tools Needed

Mixing bowls
Whisk and spatula
Standard loaf pan
Grater for zucchini

Suggested Substitutions

Swap part of the flour for whole wheat for a heartier loaf.
Add chopped macadamia nuts for crunch.
Use brown sugar for a deeper caramel flavor.

How to Make Pineapple Coconut Zucchini Bread

Prep the oven and pan – Preheat to 350°F (175°C) and grease a standard loaf pan.
Mix dry ingredients – In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Combine wet ingredients – In a large bowl, beat eggs with sugar until light. Add oil and vanilla, then mix in zucchini, pineapple, and coconut.
Bring it together – Gradually fold dry ingredients into wet until just combined (don’t overmix).
Bake – Pour batter into the pan, smoothing the top. Bake 50–60 minutes until a toothpick comes out clean.
Cool and serve – Let it rest 10 minutes in the pan, then turn out onto a rack. Slice and enjoy warm or room temperature.

What to Serve with Pineapple Coconut Zucchini Bread

Pair with a tropical fruit salad, a dollop of Greek yogurt, or a mug of coconut latte. For a dessert vibe, drizzle with cream cheese glaze or serve with pineapple sorbet.

Tips for Making It Perfect

Squeeze excess moisture from zucchini and pineapple to prevent soggy bread.
Toast coconut lightly before adding for richer flavor.
Tent with foil halfway if the top browns too quickly.

Storage Instructions

Room temp: 3 days wrapped in foil or in an airtight container.
Fridge: Up to 1 week.
Freeze: Slice, wrap individually, and store in a freezer bag for up to 3 months. Thaw overnight or microwave briefly.

General Information

Zucchini bread has been a beloved American kitchen staple since the 1970s, often popping up in summer when gardens overflow. This tropical twist adds pineapple (a nod to Hawaiian baking) and coconut for a sunshine-filled loaf.

Frequently Asked Questions

Can I make this gluten-free?
Yes—use a cup-for-cup gluten-free baking blend.

Can I reduce the sugar?
You can safely cut it to ¾ cup without affecting texture.

Do I need to peel the zucchini?
Nope—leave the skin on for color and nutrients.

Conclusion

This Pineapple Coconut Zucchini Bread is the perfect balance of cozy and exotic, making it a hit at brunch, bake sales, or just your afternoon coffee break. If you loved this loaf, you might also enjoy:

Interactive Elements

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