Zucchini Pineapple Bread with coconut and crushed pineapple makes a delicious tropical treat! This extra moist quick bread is a great way to use up all those zucchinis.
Zucchini Pineapple Bread is made with crushed pineapple, shredded coconut, and healthy zucchini. This quick bread is inspired by my favorite cocktail. You could also call it Pina Colada Zucchini Bread and like a Pina Colada, it tastes so summery and bright. Perfect for a summer breakfast, dessert, or as a quick snack!
Making this zucchini quick bread is super easy and doesn’t take long. I also added instructions how to make this bread in a muffin pan so you don’t have to have the oven on for too long when it’s already hot outside. Baking muffins takes only half as long as baking a quick bread and we all know every minute counts on a sunny day!
This recipe is great for using up all those zucchinis from your garden, you need one medium zucchini per loaf and you can easily double the ingredients to make two loafs. But don’t worry this bread won’t taste like zucchini because zucchini doesn’t have a ton of flavor in itself. The zucchini (and the pineapple) make this bread super moist and it will keep fresh several days in the fridge.
Tips and tricks for making this zucchini bread recipe with pineapple
- You can easily double the recipe and make two loafs at the same time.
- Want to make it healthier? Use 1/2 cup whole wheat flour and 3/4 all-purpose flour instead of 1 1/2 cups all-purpose flour and 1/4 cup natural applesauce and 1/4 cup coconut oil instead of 1/2 cup vegetable oil.
- I always use fresh pineapple or crushed pineapple in juice instead of the one in heavy syrup.
- If your shredded zucchini is super moist blot it with paper towels before adding it to the batter. Don’t let the shredded zucchini sit long as it will sweat out.
- You can easily convert this recipe to a muffin recipe. See instructions below.
- I like to use rum or rum extract for this bread to give it an extra little flavor kick. 2 Tablespoon rum = 1/2 to 1 teaspoon rum extract. But if you can’t consume alcohol just leave it out! You could add a little bit of coconut extract instead if you have it on hand.
How long does Pineapple Zucchini Bread stay fresh?
Store the loaf in the refrigerator for 5 to 7 days, or freeze it for up to 3 months (I recommend not adding the glaze when you freeze it). I like to slice the loaf before freezing it and defrost individual slices by lightly toasting them or defrosting them at room temperature or in the microwave.
Looking for more Quick Bread and Muffin recipes?
- Chocolate Zucchini Bread Recipe
- Double Chocolate Chip Bread
- Banana Bread with Maple Walnut Topping
- Coconut Raspberry Muffins
- Banana Muffins with Cinnamon Streusel
How to make muffins from a quick bread recipe
On the other hand, if you want to convert a quick bread recipe to a muffin recipe divide the batter into a 12-cup muffin pan that’s greased or fitted with paper liners. Bake the muffins until a toothpick inserted in the center comes out with only a few moist crumbs attached, about or a little less than half the time called for in the original recipe.
Tools used in the making of this Zucchini Pineapple Bread
Loaf Pan: I really like this loaf pan because it has a non-stick coating that really works and is easy to clean.
Muffin Pan: I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
Box Grater: This one is super convenient, it comes with an attachable container for catching, measuring and storing grated foods.
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Zucchini Pineapple Bread
For the quick bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup desiccated coconut
- 2 large eggs, room temperature
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoons vanilla extract
- 1/2 tsp rum extract, (optional)
- 4 ounces crushed pineapple, drained
- 1 cup finely shredded zucchini, about 1 medium zucchini (see tips above)
For the glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp pineapple juice
- Desiccated coconut
- Preheat oven to 350°F (180°C). Grease a medium loaf pan and line the bottom with parchment paper leaving an overhang to make it easier to lift out the bread.
- In a small bowl combine flour, baking soda, salt, baking powder, and shredded coconut. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine eggs, sugars, oil, vanilla extract, and rum extract. Beat at medium-high speed until light and fluffy, about 3-4 minutes.
- Stir in the shredded zucchini and crushed pineapple.
- Add flour mixture and mix with a rubber spatula until just combined. Don't overmix!
- Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached.
- Let cool in the pan for 10-15 minutes, then remove from pan, transfer to a wire rack and let cool completely before adding the glaze.
- To make the glaze combine powdered sugar and pineapple juice one tbsp at a time until you have a thick glaze. Drizzle over bread and garnish with shredded coconut.