Tropical Zucchini Bread with Coconut and Pineapple
This coconut pineapple zucchini bread has quite a mouthful of a name, but it is one of our favorite breads to make with the abundance of zucchini I grow in the summer time. The tropical flavors are light and refreshing for a quick bread and as a bonus is dairy free.
If you haven’t already tried out our pumpkin zucchini bread, that’s our number one favorite and this one is right along side it.
Disclosure: Some of the links in this post are affiliate links. This just means if you click on a link to make a purchase, Our Future Homestead may make a small commission at no extra cost to you. You can read our full disclosure policy here.
This recipe, as any of my bread recipes, make two loaves. If I’m going to make a bread, I like to have enough to share or freeze. I love to use my USA pans because they are the best for nonstick and I never have a loaf stick to the pan with them.
And speaking of freezing, this loaf freezes beautifully. Since I don’t prefer to freeze shredded zucchini, I make a bunch of loaves with fresh zucchini in the late summer and fall and freeze those for the next six months.
What you’ll love about this recipe:
Ingredients for Coconut Pineapple Zucchini Bread
- 3 eggs
- 1 cup coconut milk or coconut cream
- 2 cups sugar
- 2 teaspoons vanilla
- 1 medium to large shredded zucchini (2 cups)
- 8 ounces crushed pineapple drained
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 cup coconut flakes
- 1 cup chopped nuts (optional, we don’t usually add them)
Step By Step Instructions for Coconut Pineapple Zucchini Bread
1. Beat the eggs, coconut milk, sugar, and vanilla until light and fluffy
2. Stir in the zucchini and pineapple
3. Combine the dry ingredients and then add to the wet ingredients or add the dry right to the wet to save washing another bowl
4. Pour in the nuts if using and stir
5. Pour batter into 2 well-greased loaf pans
6. Bake at 350 degrees for about 1 hour.
7. Remove from the oven and cool in the pan for about 10 minutes. Remove to a cooling rack.
8. Eat right away or they do freeze very well.
Tips for a Great Loaf
Tips
- Make sure not to stir the batter up too much. Mix until it is just mixed through for the best texture.
- If your zucchini is extra juicy, make sure to squeeze the shredded pieces out a bit. But if it is on the dry side, it won’t need to be squeezed.
- If you have an extra large zucchini, it is going to be great in this loaf. But make sure that you cut out the seeds before shredding it. Small zucchini do not need to have their seeds removed first.
Still Have More Zucchini?
If you still have a lot of zucchini to use up, try out my recipe for the best chocolate chip zucchini bread.
In the late summer and early fall when I have a lot of zucchini to harvest, I make up at least one large double or triple batch of both of these types of bread. They are great from the freezer when I need an after school snack for my kids or a quick breakfast to go with scrambled eggs.
When I get my pumpkins harvested and processed, I make more of my pumpkin zucchini bread. It is one of the top recipes on the blog too.
It takes a bit of extra work in the late summer and early fall, but it is worth it to have all those loaves in the freezer for later. And making them when the zucchini is at its peak makes a difference.
You could also use these great little loaf pans from USA Pans to make a batch to give out as gifts or sell at the farmer’s market. How fun are they?
Coconut Pineapple Zucchini Bread
Ingredients
- 3 eggs
- 1 cup coconut milk or cream
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups shredded zucchini (squeezed dry)
- 8 ounces crushed pineapple drained
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 cup coconut flakes
- 1 cup chopped nuts (optional, we don't usually add them)
Instructions
1. Beat the eggs, coconut milk, sugar, and vanilla until light and fluffy
2. Stir in the zucchini and pineapple
3. Combine the dry ingredients and then add to the wet ingredients or add the dry right to the wet to save washing another bowl
4. Pour in the nuts if using and stir
5. Pour batter into 2 well-greased loaf pans
6. Bake at 350 degrees for about 1 hour.
7. Remove from the oven and cool in the pan for about 10 minutes. Remove to a cooling rack. Eat right away or they do freeze very well.
Notes
1. This bread freezes great. Let it cool and then put it in a zip top bag in the freezer. When ready to eat, take it out and let it defrost. You can put the whole loaf in the oven to warm or slice first and then toast.
Other Posts You May Like
- A Great Loaf of Pumpkin Zucchini Bread
- Chocolate Zucchini Bread
- The Best Banana Bread
- Sourdough Banana Nut Muffins
Don’t forget to pin this for later!
Latest Blog Posts
- Sourdough Strawberry Rhubarb Streusel Muffins
- Learn How to Make Strawberry Sun Jam
- How to Cook a Whole Chicken in the Instant Pot
- Raising Rabbits for Meat – Preparing for Baby Rabbits
- Sourdough Dutch Baby Pancake
Coconut Pineapple Zucchini Bread
