Pineapple Coconut Zucchini Bread with Walnuts
This moist quick bread combines shredded zucchini with tropical pineapple and coconut for a sweet, tender loaf. The zucchini adds moisture without overwhelming flavor, while crushed pineapple and sweetened coconut create bursts of tropical taste. Optional toasted walnuts provide a nice textural contrast. Perfect for breakfast, afternoon tea, or as a dessert. Makes two loaves, ideal for sharing or freezing one for later.
Ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups zucchini, shredded, squeeze out excess moisture
- ½ cup walnuts, chopped, toasted(optional)
- 1 can (4 ounces) crushed pineapple, well-drained
- 1 cup coconut, sweetened Angelflake
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups flour
Instructions
- 1
Grease and flour two 9x5 loaf pans and set aside
- 2
Preheat oven to 350 degrees
- 3
In a large mixing bowl, combine sugar and oil then add eggs and beat well
- 4
Add zucchini, walnuts, pineapple, coconut, vanilla, and cinnamon and mix to combine
- 5
In another bowl, whisk together baking soda, salt, baking powder, and flour
- 6
Stir dry ingredients into zucchini mixture with rubber spatula or wooden spoon just until combined without overmixing
- 7
Pour into prepared pans and bake for 50 minutes to 1 hour 25 minutes until toothpick inserted in center comes out clean
Tips
Squeeze excess moisture from shredded zucchini using paper towels or clean kitchen towel to prevent soggy bread
Don't overmix the batter once flour is added to keep the bread tender and light
Toast walnuts in a dry skillet for 3-4 minutes to enhance their flavor before adding to batter
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made up to 2 days ahead and stored covered at room temperature
Serve at room temperature, optionally warmed and buttered
Common Mistakes
Don't skip squeezing moisture from zucchini to avoid dense, soggy bread
Avoid overmixing once flour is added to prevent tough texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze this zucchini bread?
Yes, wrap cooled loaves tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight at room temperature.
What if I don't have crushed pineapple?
You can use diced fresh pineapple, but drain well and pat dry. Canned chunks work too if chopped smaller.
How do I know when the bread is fully baked?
Insert a toothpick in the center of each loaf. It should come out clean or with just a few moist crumbs attached.