A moist and flavorful quick bread bursting with tropical pineapple, sweet coconut, and fresh zucchini. Perfect for brunch or dessert.

Scale

2 cups grated zucchini

1 cup crushed pineapple (drained)

1/2 cup shredded coconut

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup vegetable oil

1 cup sugar

2 large eggs

1 tsp vanilla extract

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1. Preheat oven to 350°F (175°C) and grease a loaf pan.

2. Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.

3. Beat eggs with sugar in a large bowl, add oil and vanilla, then stir in zucchini, pineapple, and coconut.

4. Fold dry ingredients into wet until combined (do not overmix).

5. Pour batter into pan, bake 50–60 min until toothpick comes out clean, tent with foil if top browns too fast.

6. Cool 10 minutes in pan before transferring to wire rack to finish cooling.

Squeeze excess liquid from zucchini and pineapple to prevent sogginess.

Toast coconut before adding for a deeper flavor.

Freezes beautifully—wrap slices individually for easy grab-and-go treats.