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Piña Colada Zucchini Bread

Piña colada zucchini bread with juicy pineapple, squeezed-dry grated zucchini, and a golden coconut crumb. Finished with a simple coconut glaze and toasted coconut for an easy tropical quick bread sliceable like a loaf.
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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: 330
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 cup toasted coconut

Equipment

  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so the batter releases easily.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together until evenly distributed.
  3. Beat granulated sugar, eggs, melted coconut oil, coconut cream, vanilla extract, and coconut extract until smooth.
  4. Stir in drained crushed pineapple and grated squeezed zucchini until the mixture looks evenly studded.
  5. Fold dry ingredients into wet just until combined, then fold in sweetened shredded coconut.
  6. Pour batter into the loaf pan and bake 55–65 minutes at 350°F until a toothpick comes out clean.
Glaze and serve
  1. Cool the loaf for 15 minutes so the glaze doesn’t melt off.
  2. Mix powdered sugar, coconut cream, and coconut extract, then drizzle over the warm-but-set loaf.
  3. Scatter toasted coconut on top as a finishing visual cue of a tropical topping.

Notes

For the best crumb, squeeze the grated zucchini well so the loaf stays moist but not gummy. Store covered at room temperature for 2 days or in the refrigerator for up to 5 days. Freeze sliced portions for up to 2 months; thaw overnight in the fridge and warm briefly if you like. For a dairy-light option, use lite coconut cream (or coconut milk thickened slightly) in both the batter and glaze.