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Pineapple Coconut Zucchini Bread

Pineapple coconut zucchini bread with toasted coconut brings a tropical twist to classic quick bread. You’ll get a moist crumb from drained pineapple and shredded zucchini, baked until a center toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Zucchini bread base
  • 2 shredded zucchini, excess liquid squeezed out Squeeze well so the loaf stays tender, not dense or gummy.
  • 1 crushed pineapple, drained Drain very well to avoid a heavy or watery crumb.
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.75 cup shredded coconut, plus more for topping Toast a portion lightly in a dry skillet for extra flavor before adding to batter.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Toast the shredded coconut lightly in a dry skillet over medium heat until golden, about 2-4 minutes, watching closely so it doesn’t burn.
Mix wet ingredients
  1. Whisk the eggs, vegetable oil, and granulated sugar until smooth, about 30-60 seconds.
Add zucchini and pineapple
  1. Stir in the shredded zucchini and drained crushed pineapple until evenly distributed, with no dry pockets.
Combine dry ingredients
  1. Fold in the all-purpose flour, baking soda, and toasted shredded coconut until just combined and the batter looks thick, avoiding overmixing.
Bake
  1. Pour the batter into the prepared loaf pan and sprinkle extra coconut on top.
  2. Bake at 350°F for 55-60 minutes, until a toothpick inserted in the center comes out clean and the top looks golden.
  3. Cool in the pan for 10 minutes before transferring to a wire rack, so the loaf sets without steaming.

Notes

Drain the pineapple very well and squeeze excess water from the zucchini—this prevents a dense, gummy center. For best texture, use freshly toasted coconut for the top. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a simple swap, use coconut oil in place of the vegetable oil for a more coconut-forward flavor.