Pineapple Coconut Zucchini Bread Recipe

July 22, 2025
Pineapple Coconut Zucchini Bread Recipe
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This Pineapple Coconut Zucchini Bread Recipe makes sweet bread with healthy vegetables. The bread tastes like tropical vacation treats.

Pineapple adds natural sweetness while coconut gives rich flavor. Zucchini makes the bread super moist and soft.

Many people want healthy treats that taste amazing. This Pineapple Coconut Zucchini Bread Recipe gives you both.

Kids love this bread because vegetables are hidden inside. Every bite has tropical flavors that make you happy. Serve it for breakfast or as a sweet snack.

When I First Made It

My grandma taught me this Pineapple Coconut Zucchini Bread Recipe years ago. Her garden had too many zucchini every summer.

She mixed tropical ingredients with fresh zucchini perfectly. This recipe became our family’s favorite way to use extra vegetables.

Pineapple Coconut Zucchini Bread

What You Need

  • Large bowl
  • Loaf pan (9×5 inch)
  • Whisk
  • Measuring cups
  • Grater

Ingredients

  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups grated zucchini
  • 1 cup crushed pineapple
  • 1/2 cup coconut flakes

How to Make

  • Heat oven to 350°F. Grease your loaf pan well.
  • Mix flour, baking soda, salt, cinnamon together.
  • Grate zucchini and squeeze out water. Drain pineapple juice completely.
  • Mix oil, sugar, eggs in big bowl. Add vanilla and stir well.
  • Add zucchini and pineapple next.
  • Mix dry ingredients into wet ingredients slowly. Fold in coconut flakes gently.
  • Pour batter into greased loaf pan.
  • Bake 50-55 minutes until golden brown. Stick toothpick in center to test.
  • Cool 10 minutes before removing bread.

Tips

  1. Remove water from zucchini – Squeeze grated zucchini to prevent soggy bread texture.
  2. Don’t mix too much – Gentle stirring keeps bread soft and tender.
  3. Test with toothpick – Toothpick should come out mostly clean when done.
  4. Cool before slicing – Hot bread breaks apart too easily.
  5. Store covered – Keeps bread moist for one week.

What to Serve

Cream Cheese: Mix cream cheese with honey. Spread on warm bread slices for extra sweetness and creamy taste.

Fresh Fruit: Serve with strawberries or banana slices. Fresh fruit adds color and balances the rich bread flavors.

Conclusion

This Pineapple Coconut Zucchini Bread Recipe is easy to make at home. Hidden vegetables make it healthier than regular sweet bread.

Kids love the tropical taste and don’t know vegetables are inside. Perfect for breakfast, snacks, or dessert anytime.

Pineapple Coconut Zucchini Bread Recipe

Pineapple Coconut Zucchini Bread Recipe

This Pineapple Coconut Zucchini Bread Recipe makes sweet bread with healthy vegetables. The bread tastes like tropical vacation treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 5
Calories 250 kcal

Ingredients
  

  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups grated zucchini
  • 1 cup crushed pineapple
  • 1/2 cup coconut flakes

Instructions
 

  • Heat oven to 350°F. Grease your loaf pan well.
  • Mix flour, baking soda, salt, cinnamon together.
  • Grate zucchini and squeeze out water. Drain pineapple juice completely.
  • Mix oil, sugar, eggs in big bowl. Add vanilla and stir well.
  • Add zucchini and pineapple next.
  • Mix dry ingredients into wet ingredients slowly. Fold in coconut flakes gently.
  • Pour batter into greased loaf pan.
  • Bake 50-55 minutes until golden brown. Stick toothpick in center to test.
  • Cool 10 minutes before removing bread.
Keyword Pineapple Coconut Zucchini Bread Recipe