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Piña Colada Zucchini Bread

Piña colada zucchini bread is a tropical quick bread with grated, squeezed-dry zucchini, crushed pineapple, and shredded coconut. It bakes up golden and tender, then gets a simple coconut glaze and toasted coconut topping.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup coconut oil, melted
  • 0.25 cup coconut cream
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract
  • 1 can (8 oz) crushed pineapple, well drained
  • 0.75 cup zucchini, grated and squeezed dry
  • 0.5 cup sweetened shredded coconut
Coconut Glaze
  • 1 cup powdered sugar
  • 2 tbsp coconut cream
  • 0.25 tsp coconut extract
  • 1 toasted coconut

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together.
  3. Beat granulated sugar, eggs, melted coconut oil, coconut cream, vanilla extract, and coconut extract until smooth.
  4. Stir in crushed pineapple that is well drained and grated zucchini that is squeezed dry.
  5. Fold the dry ingredients into the wet ingredients just until combined, then fold in sweetened shredded coconut.
  6. Pour the batter into the prepared pan and bake at 350°F for 55–65 minutes, until a toothpick comes out clean.
Cool and glaze
  1. Cool the loaf for 15 minutes.
  2. Mix the coconut glaze (powdered sugar, coconut cream, and coconut extract) and drizzle it over the warm bread.
  3. Scatter toasted coconut on top for a finishing texture cue.

Notes

Pro tip: squeeze the grated zucchini very dry to keep the loaf from getting gummy. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-reduced option, use coconut cream from a can labeled “unsweetened” and swap powdered sugar as usual—texture stays similar.