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Piña Colada Zucchini Bread

Piña colada zucchini bread—golden quick bread with crushed pineapple, toasted coconut, and a simple coconut glaze. Moist and tender with a tropical flavor twist, baked in a single loaf pan.
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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
Calories: 320
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
  • 0.25 cup toasted coconut for top

Equipment

  • 1 sheet pan

Method
 

Prep the pan and batter
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Your pan should be ready before mixing so the batter can bake right away.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together in a bowl. Whisk until the dry ingredients look evenly blended.
  3. Beat granulated sugar, eggs, melted coconut oil, coconut cream, vanilla extract, and coconut extract until smooth. Stop when the mixture is glossy and no egg streaks remain.
  4. Stir in well-drained crushed pineapple and grated, squeezed-dry zucchini. Fold until the fruit and zucchini are evenly distributed.
  5. Fold the dry ingredients into the wet mixture just until combined. Fold in sweetened shredded coconut at the end so the batter stays tender.
Bake and glaze
  1. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan once on the counter to settle the batter.
  2. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. The loaf should look golden and feel set in the center.
  3. Cool for 15 minutes. The loaf should be warm, not hot, before glazing.
  4. Mix powdered sugar, coconut cream, and coconut extract into a smooth glaze, then drizzle over the loaf. Finish by scattering toasted coconut on top for a toasted look and crunch.

Notes

For best moisture, squeeze the grated zucchini very well so the loaf bakes cleanly without excess liquid. Store covered at room temperature for up to 2 days or refrigerate up to 5 days. Freeze slices for up to 2 months, thaw overnight in the refrigerator. If you want a dairy-light option, replace coconut cream with full-fat coconut milk (thick variety) in both the batter and glaze.