Oh, there’s just something so comforting about a warm slice of quick bread, isn’t there? Especially when it’s baked right in your own kitchen. I love how simple ingredients can come together to make something truly special. And if you’ve ever had a garden overflowing with zucchini like we sometimes do, you know finding delicious ways to use it is a fun challenge!

That’s where this recipe comes in. It takes that humble zucchini and turns it into something absolutely delightful. But we’re not stopping there! We’re adding a little sunshine with a tropical twist. Get ready for our Pineapple Coconut Zucchini Bread.

Growing up, my grandmother always seemed to have a loaf of zucchini bread on the counter. It was her secret superpower for using up extra garden bounty. I remember helping her grate the zucchini, my little hands struggling with the grater. The smell of cinnamon and nutmeg filled the air as it baked. This recipe builds on that cozy memory, bringing in bright flavors that just make you smile. It’s a taste of home with a mini vacation vibe, perfect for sharing.

Why You’ll Love This Pineapple Coconut Zucchini Bread

I just know you’re going to fall in love with this bread, and here’s why:

The zucchini works magic, keeping every single bite wonderfully moist. No dry quick bread here!
That splash of pineapple and hint of coconut bring a bright, tropical flavor that’s just so unexpected and delicious in zucchini bread.
It’s genuinely easy to make! Seriously, if I can whip this up on a busy afternoon, you can too.
It tastes like pure comfort. It’s perfect with your morning coffee or as a sweet treat after dinner.

It’s a keeper, I promise!

Ingredients for Your Pineapple Coconut Zucchini Bread

Gathering your ingredients is the first happy step to making this bread. Here’s what you’ll need from your pantry and fridge:

2 cups of good old all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 1/2 cups of granulated sugar
1/2 cup of vegetable oil
2 large eggs
1 teaspoon of vanilla extract
2 cups of grated zucchini, and this is key: make sure it’s squeezed really dry!
1 cup of crushed pineapple, thoroughly drained
1/2 cup of shredded coconut

Everything should be ready to go before you start mixing!

Essential Equipment for Pineapple Coconut Zucchini Bread

Before we dive into mixing, let’s make sure you have the right tools ready. You won’t need anything fancy for this recipe, just your basic baking gear:

Two good-sized mixing bowls (one for dry ingredients, one for wet).
A whisk for combining things smoothly.
A standard 9×5 inch loaf pan.
And a wire rack for cooling your beautiful loaf.

Having these ready makes the process go so much smoother!

How to Prepare Pineapple Coconut Zucchini Bread Step-by-Step

Alright, let’s get baking! This part is easy and so rewarding. Just follow these steps:

First things first, let’s get the oven ready. Preheat your oven to 350°F (that’s 175°C). Then, grab your 9×5 inch loaf pan. Give it a good grease and flouring. This helps the bread slide out later.
In your big mixing bowl, whisk all those dry ingredients together. That’s the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Get them all happy and combined.
Now, in that other bowl, whisk up the wet stuff. Mix the sugar, vegetable oil, eggs, and vanilla extract until they’re smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Mix them gently until they are just combined. Don’t go crazy here; overmixing can make the bread tough.
Time for the stars of the show! Gently fold in your grated zucchini (remember, squeezed dry!), the drained crushed pineapple, and the shredded coconut. Mix just until everything is evenly distributed.
Pour the batter into your prepared loaf pan. Smooth the top out a little.
Pop it in the preheated oven. Bake for about 50 to 60 minutes. You’ll know it’s done when you stick a wooden skewer or toothpick into the center and it comes out clean.
Once it’s baked, take it out of the oven. Let it cool in the pan for about 10 minutes. This is important!
After 10 minutes, carefully turn the bread out onto a wire rack. Let it cool completely before slicing. It smells amazing while it cools!

See? Totally doable. And the result is so worth it!

Tips for Perfect Pineapple Coconut Zucchini Bread

Making this bread is pretty straightforward, but a few little tricks can make it extra special. Here are my go-to tips:

Squeeze that Zucchini! I know I mentioned it in the ingredients, but it’s worth saying again. Zucchini holds a lot of water. Squeeze out as much as you can after grating it. This keeps your bread from being soggy.
Don’t Overmix. Once you add the wet to the dry ingredients, mix just until they are combined. A few lumps are okay! Overmixing develops the gluten too much, leading to a tougher loaf.
Know Your Oven. Ovens can be funny things! If you know yours runs hot or cool, adjust the baking time slightly. Using an oven thermometer can be a big help here.

Following these simple tips will help ensure your bread turns out perfectly moist and delicious every time!

Ingredient Notes and Substitutions for Pineapple Coconut Zucchini Bread

Sometimes you might have questions about ingredients or need to make a quick swap. Here are a few notes and ideas for this recipe:

Pineapple Power: I usually use canned crushed pineapple because it’s easy, but fresh works too! Just make sure to drain it really well so you don’t add extra liquid to the batter.
Coconut Choices: Shredded sweetened coconut is what I love for this, but unsweetened is fine if you prefer less sweetness. Flaked coconut works too if that’s what you have.
Oil Options: Vegetable oil is pretty neutral, but you could also use canola oil or even melted coconut oil for a little extra tropical flavor boost.

Don’t be afraid to experiment a little based on what’s in your pantry!

Frequently Asked Questions About Pineapple Coconut Zucchini Bread

I get asked a few things about this bread, so let’s tackle some common questions you might have!

Does the size or type of zucchini matter? Not really! Any green zucchini will work great. Medium ones are easiest to grate. Just make sure you squeeze out that moisture no matter the size.
How should I store this bread? Once it’s completely cooled, wrap it up tight in plastic wrap. It stays good at room temperature for about three days. If you need it to last longer, pop it in the fridge, and it’ll be good for up to a week.
Can I freeze this zucchini bread? Absolutely! Quick breads freeze beautifully. Let it cool completely, wrap it tightly in plastic wrap, and then maybe another layer of foil or pop it in a freezer bag. It should be good in the freezer for a few months. Just thaw it at room temperature when you’re ready to enjoy a slice!

Hopefully, that helps clear up any little questions you had!

Estimated Nutritional Information

Just so you have an idea, here’s a look at the estimated nutritional breakdown per slice of this Pineapple Coconut Zucchini Bread. Please remember this is just an estimate! The actual values can change depending on the specific brands and ingredients you use.

Calories: 350
Fat: 15g
Carbohydrates: 50g
Sugar: 30g
Protein: 5g

Enjoy your slice!

Share Your Experience

I truly hope you give this Pineapple Coconut Zucchini Bread a try! It brings so much sunshine to the table. When you bake it, I’d absolutely love to hear how it turns out for you. Did you make any fun tweaks? Did your family gobble it up?

Please leave a comment below and let me know! You can also rate the recipe while you’re there. Happy baking, friends!