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Slices of pinapple coconut zucchin bread on a white tray on a red napkin

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 of your first bite!

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

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.

PRO-Tip: I have baked up my share of quick bread with raw centers, so make sure to check many spots with a toothpick to make sure your loaf is done. There should be no batter on the toothpick when you pull it out of the loaf. You can also eyeball the cracks in the top of the loaf to look for any signs of raw batter, but using a toothpick is the only sure-fire way to make sure the loaf is fully cooked.

This zucchini bread is WAY too scrumptious to lose even a small amount to underbaking.

Slices of pinapple coconut zucchin bread on a white tray on a red napkin

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 bread, 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 squeeze dry the shredded zucchini, as well.
  • 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 it 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.
  • PRO-Tip: Depending on your pan, the baking time can vary greatly. I use a heavy-duty loaf pan and my bread 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.

More Zucchini Recipes You’ll Love:

Slices of pinapple coconut zucchin bread on a white tray on a red napkin

Pineapple Coconut Zucchini Bread

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

Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Yield 24 servings (2 loaves)

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups shredded zucchini, squeeze out any excess moisture
  • 1/2 cup chopped, toasted walnuts
  • 1 can (4 ounces) crushed pineapple, well-drained
  • 1 cup coconut
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups flour

Instructions

  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 with a rubber spatula or wooden spoon just until 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.

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 229Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 181mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 3g

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Pineapple Coconut Zucchini Bread | The ultimate summer quick bread with walnuts, pineapple and coconut!
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