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Pineapple Coconut Zucchini Bread

Pineapple coconut zucchini bread with toasted coconut crust is a moist, amber loaf made by folding zucchini and drained crushed pineapple into a quick batter. Baking at 350°F creates a golden, crunchy coconut topping with a clean-toothpick finish.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pineapple Coconut Zucchini Bread
  • 2 shredded zucchini, squeezed dry
  • 1 crushed pineapple, drained Drain thoroughly and press to remove excess juice.
  • 3 large eggs
  • 0.666 cup vegetable oil
  • 1.5 cup sugar
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup shredded coconut, divided Use 3/4 cup in the batter and reserve the rest for topping.

Equipment

  • 2 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and grease two loaf pans.
  2. Drain the crushed pineapple thoroughly and press out excess juice before using.
Mix wet ingredients
  1. Whisk the eggs, vegetable oil, and sugar together until smooth and combined.
  2. Stir in the shredded zucchini and crushed pineapple until the batter looks evenly mixed.
Combine dry ingredients
  1. Whisk the all-purpose flour, baking soda, and salt together in a separate bowl.
  2. Fold the flour mixture into the wet mixture, then add 3/4 cup of the shredded coconut until just combined.
Bake
  1. Divide the batter evenly between the two loaf pans and sprinkle the remaining shredded coconut on top.
  2. Bake at 350°F for 50 to 55 minutes, until the coconut topping turns golden and a toothpick comes out clean.

Notes

Drain the crushed pineapple well and press to remove excess juice—this keeps the crumb tender instead of soggy. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for best texture. For a lighter option, replace some vegetable oil with unsweetened applesauce (use about 1/2 cup) to reduce fat while keeping the loaf moist.