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.
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.
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:
- Sweet Tropical Flavor: Unlike my classic zucchini bread recipe, this one has crushed pineapple and coconut in the mix. YUM.
- 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.
- Freezer Friendly: Use up that fresh zucchini now and just pop this bread into the freezer for later.
- Delicious Texture: I'm a huge fan of the texture the coconut gives this bread.
Pineapple zucchini bread only requires a few simple ingredients from your pantry:
- Fresh Zucchini
- Canned Crushed Pineapple
- Sweetened Coconut Flakes
- Baking Powder
- Baking Soda
- Vegetable Oil
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.
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 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.
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.
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.
Bake for 40 - 50 minutes or until a toothpick comes out clean.
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.
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.
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.
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:
Pineapple Zucchini Bread
To Coat the Pans
- 1 tablespoon butter softened
- 1 tablespoon flour
For the Quick Bread
- 4 cups flour
- 2 cups sugar
- 2 teaspoon baking powder
- 1 ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups vegetable oil
- 4 eggs
- 1 ½ teaspoon vanilla extract
- 3 cups shredded zucchini from 2 - 3 zucchini
- 1 (8 oz) can crushed pineapple
- ½ cup shredded coconut
- Preheat the oven to 350°F. Rub softened butter around the bottom and sides of 2 9x5-inch bread pans. Sprinkle 1 tablespoon 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.
Baking PansThis recipe will also work in 3 8x4-inch bread pans if you prefer to make more loaves in a smaller size.
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