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Slices of Pineapple Coconut Zucchini Bread fanned out on a square white plate

Pineapple Coconut Zucchini Bread

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By the time Labor Day rolls around, my resolve is weak. Those loaves of zucchini bread I’ve spotted in magazines and on Pinterest eventually wear me down. I pulled out my bowls and box grater and started mixing up a batch of  this scrumptious, loaded Pineapple Coconut Zucchini Bread.

Add this loaded zucchini bread to your menu when summer zucchini is plentiful. You’ll become a fan with your first bite!

Pineapple Coconut Zucchini Bread sliced on a white tray

Loaded Zucchini Bread

The family tends to prefer their food sans nuts and “funny stuff,” as the hubby calls anything he’d rather not eat. So when I made this bread, I knew I might be eating it all myself. The sacrifices I make for this blog!! I made one small loaf sans nuts and one large loaf with the works, meaning walnuts, crushed pineapple and coconut.

The batter is quite loose and my heavy duty loaf pans tend to slow the baking process, so my large loaf took about an hour and a half. I have a feeling it will cook more quickly in standard loaf pans. I have baked up my share of quick breads with raw centers, so make sure to check many spots with a toothpick to make sure your loaf is done. This zucchini  bread is WAY too scrumptious to lose even a small amount to underbaking.

Slices of Pineapple Coconut Zucchini Bread fanned out on a square white plate

Pineapple Coconut Zucchini Bread

Dense, cinnamon kissed and packed full of textures, this turned out to be exactly the kind of quick bread I adore. Katie enjoyed her nut-free mini loaf and I tried to drum up some willpower by hiding my loaf in the freezer. But I just couldn’t resist and found that even frozen slices are quite appealing. So if you have a couple of zucchini lingering in your veggie bin, you won’t regret making this terrific Pineapple Coconut Zucchini Bread!

Tips for Making This Loaded Zucchini Bread

As with all quick breads, there are a few tips that will ensure the best results every time!

Prep and Mixing Tips

  • Prep your loaf pans properly so the bread will release easily. I like to grease and flour the pan or use a flour-oil non-stick spray like Baker’s Joy.
  • As an extra measure, you can line the bottoms your loaf pans with a rectangle of parchment paper. Grease the top of the parchment, too.
  • With wet ingredients, like the crushed pineapple and zucchini, you’ll want to make sure you remove any excess liquid. I place the pineapple in a colander or strainer and press out some of the juices. I also squeeze the shredded zucchini, too.
  • After adding the dry ingredients, do not over mix. The mixing should be done with a wooden spoon and only mixed until the flour is incorporated. It’s better to see a few spots of flour than to work to mix in every bit. PRO-Tip: Never mix a quick bread with an electric mixer. Over mixing will result in tunnels throughout your loaf.

Baking and Storing Tips

  • Test your loaf before removing from the oven. Insert a toothpick into the center. You should not see any wet batter on your toothpick after it is removed. If you do, return to the oven and bake for 5-10 minutes before retesting.
  • Depending on your pan, the baking time can vary greatly. I use a heavy duty loaf pan and my breads always take much longer to bake than in recipe instructions. This is why testing with a toothpick is SO important. There’s nothing worse than cutting into a loaf and finding the middle is still raw or under baked.
  • Cool your loaves on a wire rack for 10-15 minutes before removing from the pans. This time allows the loaf to firm up a bit without cooling so much that it sticks to the pan.
  • These loaves can be stored in the refrigerator up to a week or frozen for 3 months. Wrap cooled loaves well in plastic, then foil before freezing.

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Pineapple Coconut Zucchini Bread sliced on a white tray

Pineapple Coconut Zucchini Bread

A summertime quick bread favorite with walnuts, coconut, and crushed pineapple.

  • Author: Liz Berg 
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 2 loaves 1x
  • Category: Bread, Quick Bread
  • Method: Baking
  • Cuisine: American


  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups shredded zucchini
  • 1/2 cup chopped, toasted walnuts
  • 1 can (8 ounces) crushed pineapple, well drained
  • 1 cup coconut
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups flour


  1. Grease and flour two 9 x 5 loaf pans (or spray with Baker’s Joy). Set aside.
  2. Preheat oven to 350º.
  3. In a large mixing bowl, combine sugar and oil. Add eggs and beat well. Add zucchini, walnuts, pineapple, coconut, vanilla, and cinnamon and mix to combine.
  4. In another bowl, whisk together soda, salt, baking powder, and flour. Stir into zucchini mixture just till combined. Do not overmix.
  5. Pour into two prepared pans. Bake for 50 minutes-1 hour, 25 minutes (time will vary depending on your pans and oven). Test with a toothpick. Loaves are done when a toothpick inserted in the center of each loaf comes out clean.
Pineapple Coconut Zucchini Bread | The ultimate summer quick bread with walnuts, pineapple and coconut!
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32 comments on “Pineapple Coconut Zucchini Bread”

  1. Perfect for a strong cuppa coffee:@)

  2. Dear Lizzy, I am complete agreement with Lynn- a strong cup of morning coffee and a slice of this delightful loaf would perk me right up. Sounds perfect. xo, Catherine

  3. This zucchini bread looks like a winner in book… I love coconut and pineapple. 🙂

  4. Look delicious Lizzy!!

  5. Liz, I love the pineapple and coconut in this zucchini-bread!!! delicious!

  6. Liz, I love the combination of everything you add in this bread and don’t mind sharing a loaf with you. Gorgeous! 🙂

  7. Oh what a lovely trio of flavors with zucchini, coconut and pineapple. And love it loaded with nuts too, just gorgeous and textured. I want to make this.

  8. I knew I shouldn’t be stopping here! 🙂 I’m drooling! A slice of this any time would work for me. The only thing better than coconut is pineapple in a good bread. This is a must try!

  9. I too have felt the pain of raw middles in quick breads! Its so frustrating when that happens. This one looks like a real winner 😀

  10. When I was growing up we had a garden that seemed to always produce way too many zucchinis. So of course zucchini nut bread was a staple in our house. I’m loving that you took the standard zucchini loaf and infused a little bit of Aloha magic into it. Thinking about that crushed pineapple nestled within the loaf is making me yearn for a slice.

  11. Love zucchini bread and since this is a Liz Berg recipe, it’s got to be killer good. Plus, if the ever-discplined Lady Liz is tempted by the bread, I know it’s extra good =)

  12. I love the sound and look of this! Seems like you could also sub out the zucchini for carrots and have a carrot loaf. I’d be digging this out of the freezer, too! I’d put it right in front of the frozen cookies!

  13. Love zucchini bread, one of my favorite ways to use zucchinis.

  14. Lizzy,
    Zucchini abounds this time of year and this quick bread looks like a great way to use some of it.


  16. What a fabulous bread, it looks simply scrumptious!

  17. I’ll take mine with the works please.

  18. Hi Liz,
    I made this bread today and it was amazing!
    My problem? It never did really rise up. I know I put in all the ingredients correctly, but it still looks like a brick. All my ingredients are fresh, and the banana bread I made right after domed beautifully.

    Any thoughts?


    • Oh, I’m so sorry, Kim. I would have guessed your leavening except that you’ve disproven that theory. I’ll need to do a little research, but wondering if there was too much liquid from the zucchini and pineapple? I remember the batter being very wet, though, and mine rose perfectly. I’ll let you know if I come up with any other thoughts.

  19. Just a little clarification, please. I’ve never heard of a 4-ounce can of crushed pineapple. Would you please confirm that size for me? Also, have you ever toasted your coconut before adding to the batter? I’m anxious to try this as soon as I get your response! Thanks!!

    • Yes, Debbie, it’s a 4 ounce can. They’re very short and squat, and readily available at most grocery stores (at least around here!). I haven’t toasted the coconut since it’s such a wet batter. I don’t know if it would make much difference, but it certainly wouldn’t hurt. Hope you enjoy!

  20. Liz, I am sure the addition of pineapple and coconut made this zucchini bread super-moist! My husband is just like yours in not liking nuts in recipes, so I’d opt to make one ‘sans nuts’. I am going to have to try this bread soon! Hope you’re doing well. I’m taking life a little slower these days (so many extra, non-normal, demands lately) and hope to bounce back to my old self soon.

  21. I dont think I have ever seen a prettier more delicious slice!

  22. Delicious! We made this but put 1/3 cup less sugar, substituted half the oil with cinnamon applesauce, and used grated zucchini with grated carrots. We also used pecans instead of walnuts and made one loaf and the rest muffins. So moist and delicious!!

  23. I made this into muffins today and although they were a bit soft (almost falling apart when you took the paper off – probably too much moisture from the zucchini and pineapple) the flavor is OUTSTANDING! So delicious. I used everything as listed except I subbed fresh pineapple.

  24. The pineapple and zucchini and coconut go so well together! This is delish!

  25. yum!

  26. I love pineapple and coconut together; I never thought to add them to zucchini bread!

  27. Such an amazing flavor combination! I loved it!

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