Home » Recipes » Breakfast Pastries

Pineapple Zucchini Bread

ByTiffany Dahle Published:
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Jump to Recipe - Pin Recipe

Pineapple zucchini bread is an easy quick bread recipe that includes crushed pineapple and shredded coconut for a tropical spin on this popular breakfast recipe.

A loaf of pineapple zucchini bread has been sliced to show the texture of the bread.

Here we are at the end of summer, tell me you're looking for ways to use up zucchini, too? Ha.

This pineapple zucchini bread recipe is just in time to save us from those amazing garden plants overflowing with fresh vegetables right now.

While I love a classic zucchini bread, you absolutely need to have this sweet variation in your recipe box. It makes an amazing end of summer treat.

Jump to:

Why This is the Best Recipe

There are so many reasons to adore a sweet quick bread but I think this is the best pineapple zucchini bread recipe because:

  1. Sweet Tropical Flavor: Unlike my classic zucchini bread recipe, this one has crushed pineapple and coconut in the mix. YUM.
  2. Easy to Make: Even beginner bakers will have luck with a quick bread because there is no yeast involved and you don't need to worry about the rise.
  3. Freezer Friendly: Use up that fresh zucchini now and just pop this bread into the freezer for later.
  4. Delicious Texture: I'm a huge fan of the texture the coconut gives this bread.

Ingredients

The ingredients to make this easy quick bread are on the counter.

Pineapple zucchini bread only requires a few simple ingredients from your pantry:

  • Fresh Zucchini
  • Canned Crushed Pineapple
  • Sweetened Coconut Flakes
  • Flour
  • Sugar
  • Baking Powder
  • Baking Soda
  • Vegetable Oil
  • Eggs
    Vanilla Extract
  • Butter
  • Salt

Grate the Fresh Zucchini

I always use a box mixer to grate my zucchini. It is just so handy.

Trim the edge off the washed zucchini and just use the medium grate.

A white plate with grated zucchini has a box grater in the background.

Prepare the Quick Bread Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the oil, eggs, and vanilla.

Pour the eggs into the flour mixture and stir it together.

The mixing bowl filled with flour has the beaten eggs poured over the top.

The bread batter will be very thick and start to get a little tricky to stir.

Keep stirring to be sure there are no dry pockets of flour.

The dough texture is quite thick and hard to stir, there's a white spatula resting on top to show density.

Want to Save This for Later?

We'll email this post to you, so you can come back to it later!

Add the grated zucchini, crushed pineapple, and shredded coconut and stir.

The juices from the pineapple and zucchini will soften the bread batter and make it easier to transfer to a baking pan.

The mixing bowl has the pineapple, zucchini, and coconut on top.

Baking Instructions

Preheat the oven to 350°F.

Rub softened butter around the bottom and sides of 2 9x5-inch bread pans.

Spread the quick bread batter into the pans and smooth it out into the corners.

Two baking pans have been filled with the final quick bread batter.

Bake for 40 - 50 minutes or until a toothpick comes out clean.

The two loaves are cooling on the stovetop.

Make Ahead Tips

This easy quick bread can be baked and stored at room temperature for up to 3 days.

You may wish to gently toast slices under the broiler or in a toaster oven to warm them through before serving.

Freezing Instructions

You can wrap the completely cooled bread in aluminum foil and freeze for up to 3 months.

Thaw the bread in the fridge overnight and warm it up in a toaster oven or gently in the oven before serving.

The quick bread rests on a cooling rack.

Serving Suggestions

The finished loaf is on a serving platter with a few pieces sliced to show the texture.

This sweet zucchini bread makes an incredible breakfast treat.

The coconut almost makes it taste like cake so you could even get away with serving it as a weeknight dessert or special after school snack.

My kids and I love to gently toast slices and serve with a pat of butter melting into each bite.

Variations

Can you ever have enough zucchini recipes? I think not. Here are some more delicious zucchini bread recipes my family loves:

More Quick Bread Recipes

Quick breads are one of my favorite breakfast treats to bake for my family as a special surprise.

We often save these for the weekend or a holiday but they do make a busy school morning extra special:

More Zucchini Recipes

Fresh zucchini is such a versatile vegetable. I love that you can make it into a sweet quick bread like this recipe or also use it in a savory side dish:

📖 Recipe

A loaf of pineapple zucchini bread has been sliced to show the texture of the bread.

Pineapple Zucchini Bread

Please Rate this Recipe
This sweet pineapple zucchini bread is a great way to use up fresh zucchini. Mix crushed pineapple and shredded coconut in for a delightful tropical flavor to the breakfast treat.
TOTAL TIME 1 hour
PREP TIME 20 minutes
COOK TIME 40 minutes
YIELD 8 servings
PIN RECIPE FOR LATER PRINT RECIPE NOW

Ingredients
  

To Coat the Pans

  • 1 tbsp butter softened
  • 1 tbsp flour

For the Quick Bread

  • 4 cups flour
  • 2 cups sugar
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 3 cups shredded zucchini from 2 - 3 zucchini
  • 1 (8 oz) can crushed pineapple
  • 1/2 cup shredded coconut

Instructions

  • Preheat the oven to 350°F. Rub softened butter around the bottom and sides of 2 9x5-inch bread pans. Sprinkle 1 tbsp flour inside one of the pans and shake it all around to coat. Pour excess flour into the second pan and shake to coat. Set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
  • In a large liquid measuring cup, measure the oil. Add the eggs and vanilla extract and whisk them together till smooth.
  • Pour the egg and oil mixture into the mixing bowl with the flour and stir everything together until a thick dough has formed. There should be no more dry pockets of flour.
  • Add the zucchini, pineapple, and coconut to the bowl and stir it into the dough. You may need to use a spatula to press it into the dough until the moisture from the zucchini and pineapple soften it enough to stir.
  • Spread the quick bread batter into the two baking pans.
  • Bake for 40 - 50 minutes or until a toothpick comes out clean.

Recipe Notes

Baking Pans

This recipe will also work in 3 8x4-inch bread pans if you prefer to make more loaves in a smaller size.
COURSEBread
CUISINEAmerican
AUTHORTiffany Dahle

Save This Recipe to Your Recipe Box

Find this delicious recipe next time you visit by saving it to your very own recipe box on my site. All your favorites stored in one easy place!

The photo collage shows the bread cooling on a rack next to a photo of it sliced to show texture.

Comments

No Comments

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating