Best 8 Pineapple Coconut Zucchini Bread Recipes

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Do you want to dive into a luscious world of flavors with a delightful baked creation? If so, then you'll love our recipe for pineapple coconut zucchini bread. This captivating loaf combines the natural sweetness of pineapple, the richness of coconut, and the moist texture of zucchini to create a delightful symphony of tastes and textures. With every slice, you'll embark on a culinary adventure that leaves your taste buds dancing in joy.

Here are our top 8 tried and tested recipes!

PINEAPPLE COCONUT ZUCCHINI BREAD



Pineapple Coconut Zucchini Bread image

A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.

Provided by SuzyQ

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar
½ cup sour cream
2 teaspoons vanilla extract
3 cups grated unpeeled zucchini
1 (20 ounce) can crushed pineapple, well drained
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
  • Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
  • Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 31.3 g, Cholesterol 25.4 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 248.1 mg, Sugar 14.7 g

ZUCCHINI-PINEAPPLE BREAD



Zucchini-Pineapple Bread image

Provided by Katie Lee Biegel

Time 2h5m

Yield 2 loaves

Number Of Ingredients 15

Nonstick cooking spray, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 1/2 cups sugar
3 large eggs
1 cup canola oil
2 teaspoons pure vanilla extract
2 cups grated zucchini
One 8-ounce can crushed pineapple, drained
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
  • Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
  • Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
  • Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.

ZUCCHINI PINEAPPLE BREAD I



Zucchini Pineapple Bread I image

This recipe makes two fruity, moist loaves.

Provided by Michele

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 12

4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

Steps:

  • Combine flour, baking powder, baking soda, and salt.
  • In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.6 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 219.1 mg, Sugar 14.2 g

PINEAPPLE ZUCCHINI BREAD



Pineapple Zucchini Bread image

The pineapple and zucchini make a nice combination in this flavorful bread.-Sharon Lafferty, Partlow, Virginia

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 12

2 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
2 cups shredded zucchini
1 can (8 ounces) crushed pineapple, undrained

Steps:

  • In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8x4-in. loaf pans. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

SPICED PINEAPPLE-ZUCCHINI BREAD



Spiced Pineapple-Zucchini Bread image

Every gardener has the same dilemma - what to do with all their zucchini bounty! This is one solution and even makes a great gift.

Provided by JackieOhNo

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

3 cups unsifted all-purpose flour
1 cup chopped walnuts
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil or 1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
2 cups unpared coarsely shredded zucchini
1 (8 1/4 ounce) can crushed pineapple, drained

Steps:

  • Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside.
  • In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside.
  • In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture.
  • Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean.
  • Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.

PINA COLADA ZUCCHINI BREAD



Pina Colada Zucchini Bread image

At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and - won first place! I think you'll love the cake-like texture and tropical flavors. -Sharon Rydbom, Tipton, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 3 loaves (12 pieces each).

Number Of Ingredients 11

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs, room temperature
1-1/2 cups canola oil
1 teaspoon each coconut, rum and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/2 cup chopped walnuts or chopped pecans

Steps:

  • Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Nutrition Facts : Calories 225 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI BREAD WITH PINEAPPLE



Zucchini Bread With Pineapple image

For the most amazing and moist zucchini bread ever! This is an adapted, from an adapted recipe found in a September 1974 Sunset Magazine issue. The original recipe called for currants, the adapted recipe substituted pineapple, walnuts and raisins for the currants. My recipe dropped the raisins (and currants), changed the amount of nutmeg from 3/4 teaspoon to 1 tablespoon, and added cardamom and Chinese ginger.

Provided by Not2ChabbyCook

Categories     Breads

Time 1h30m

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 15

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 (8 ounce) can crushed pineapple, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon fresh grated nutmeg
1/4 teaspoon cardamom
1/4 teaspoon chinese ginger
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°F
  • In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.
  • In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently.
  • Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.

Nutrition Facts : Calories 378.6, Fat 19.6, SaturatedFat 2.8, Cholesterol 39.7, Sodium 329.9, Carbohydrate 47.2, Fiber 1.6, Sugar 27.8, Protein 5

PINA COLADA ZUCCHINI BREAD RECIPE



Pina Colada Zucchini Bread Recipe image

Yield 24

Number Of Ingredients 12

4 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs
1 1/2 cups vegetable oil
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups shredded zucchini
1 (8 ounce) can crushed pineapple (drained)
1/2 cup shredded coconut

Steps:

  • Grease and flour the bottoms and sides of 3 8 x 4 inch loaf pans; set aside.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
  • In a separate bowl, mix together the eggs, oil, and extracts.
  • Stir the wet ingredients into the dry ingredients until just combined.
  • Fold in the zucchini, pineapple, and coconut.
  • Pour batter into prepared pans.
  • Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • Makes 3 loaves.
  • You can also use this batter to make muffins.

Nutrition Facts : Servingsize 1 serving, Calories 6932 kcal, Fat 386 g, SaturatedFat 86 g, Cholesterol 0 mg, Sodium 5964 mg, Carbohydrate 838 g, Sugar 421 g, Protein 74 mg

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be.
  • Don't overmix the batter. Overmixing can make the bread tough.
  • Let the bread cool completely before slicing. This will help to prevent it from crumbling.
  • Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

Pineapple Coconut Zucchini Bread is a delicious and easy-to-make treat. It's perfect for breakfast, lunch, or a snack. The bread is moist and flavorful, with a tender crumb and a sweet, tropical flavor. It's also a great way to use up leftover zucchini. So next time you're looking for a quick and easy bread recipe, give Pineapple Coconut Zucchini Bread a try. You won't be disappointed!

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