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!
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.
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.
You Might Need:
- Parchment Paper, 45 Square Foot Roll, 2 Count (I always line the bottom of my loaf pans as an extra precaution)
- Commercial Grade Loaf Pan (SO sturdy! I need to order a second one!)
- Bakers Joy Cake Pan Spray 2 Pack (My go-to non-stick cooking spray for baking)
- KitchenAid 9-Speed Hand Mixer
More Zucchini Recipes You’ll Love:
- Lemon Zucchini Cake from Mom on Timeout
- Classic Zucchini Bread from That Skinny Chick Can Bake
- Salt and Vinegar Zucchini Chips from Sugar-Free Mom
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Zucchini Cookies with Chocolate Chips and Dried Cranberries from Two Peas & Their Pod
- Gluten-Free Zucchini Bread from My Gluten-Free Kitchen
- 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
- Grease and flour two 9 x 5 loaf pans (or spray with Baker's Joy). Set aside.
- Preheat oven to 350º.
- 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.
- In another bowl, whisk together soda, salt, baking powder, and flour. Stir into zucchini mixture just till combined. Do not overmix.
- 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.
Amount Per Serving: Calories: 229 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 23mg Sodium: 181mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 3g