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Pineapple Coconut Zucchini Bread

Pineapple coconut zucchini bread is a moist loaf with tender zucchini and juicy crushed pineapple, finished with toasted coconut flakes. Baked at 325°F until a toothpick comes out clean for an easy summer-style quick bread.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

3 large eggs
  • 3 eggs Use room temperature for smoother mixing.
3/4 cup vegetable oil
  • 0.75 cup vegetable oil
1 cup granulated sugar
  • 1 cup granulated sugar
1/2 cup brown sugar
  • 0.5 cup brown sugar
1 tsp vanilla extract
  • 1 tsp vanilla extract
2 cups shredded zucchini, squeezed dry
  • 2 cup zucchini Squeeze well to keep the loaf from turning soggy.
1 cup crushed pineapple, drained
  • 1 cup crushed pineapple Drain thoroughly.
3 cups all-purpose flour
  • 3 cup all-purpose flour
1 tsp baking soda
  • 1 tsp baking soda
1/4 tsp baking powder
  • 0.25 tsp baking powder
1 tsp salt
  • 1 tsp salt
1 cup shredded coconut, toasted
  • 1 cup shredded coconut Toast for deeper flavor before folding.

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 325°F and grease two loaf pans.
  2. Toast the shredded coconut in a dry skillet until lightly golden, then set aside to cool slightly.
Mix wet ingredients
  1. Whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract in a large bowl until smooth.
Add zucchini and pineapple
  1. Stir in the shredded zucchini and drained crushed pineapple until evenly distributed.
Combine dry ingredients
  1. Whisk the all-purpose flour, baking soda, baking powder, and salt together in a separate bowl.
Assemble batter
  1. Fold the dry ingredients into the wet mixture until just combined, keeping the batter thick.
  2. Fold in most of the toasted shredded coconut, saving a little for the top.
Bake
  1. Divide the batter between the prepared loaf pans and sprinkle the remaining coconut over the tops.
  2. Bake for 50-60 minutes at 325°F, until a toothpick inserted in the center comes out clean.
Cool
  1. Cool in the pans for 10 minutes before turning out onto a wire rack to finish cooling.

Notes

Drain the crushed pineapple very well and squeeze the shredded zucchini dry to prevent a soggy center. Toasting the coconut in a dry skillet adds deeper flavor that stands up to the fruit. Store tightly wrapped at room temperature for up to 4 days; freeze baked loaves wrapped well for up to 2 months. For a gluten-free option, substitute a 1:1 gluten-free all-purpose flour blend (with xanthan gum) and keep the mixing just until combined.