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Piña Colada Zucchini Bread

Piña colada zucchini bread with pineapple and coconut, baked into a tender golden loaf. Finished with a quick coconut glaze and toasted coconut flakes for a tropical breakfast quick bread.
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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: 310
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
  • 0.333 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 and mix the batter
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set aside so the pan is ready for pouring.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together in a bowl. Mix until the dry ingredients look evenly speckled.
  3. Beat granulated sugar, eggs, melted coconut oil, coconut cream, vanilla extract, and coconut extract until smooth. Keep mixing until the mixture turns glossy and uniform.
  4. Stir in well-drained crushed pineapple and grated, squeezed-dry zucchini. Mix until the batter is evenly distributed with visible fruit and zucchini.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in sweetened shredded coconut. Stop mixing as soon as no dry streaks remain.
Bake and cool
  1. Pour the batter into the greased 9x5 loaf pan. Smooth the top for even baking.
  2. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. The loaf should be golden and spring back lightly when touched.
  3. Cool for 15 minutes before glazing. Let the loaf set so the glaze stays on top.
Make the glaze and finish
  1. Mix powdered sugar, coconut cream, and coconut extract until smooth. The glaze should pour thickly but spread over the loaf.
  2. Drizzle the coconut glaze over the cooled loaf. Finish by scattering toasted coconut on top so it looks lightly toasted and textured.

Notes

For best texture, squeeze the grated zucchini very well and drain the pineapple thoroughly to prevent a soggy crumb. Store the loaf wrapped at room temperature up to 2 days or refrigerated up to 5 days; freeze slices up to 2 months. For a dairy-free option, use full-fat coconut cream and coconut oil as written (they’re already plant-based), keeping the glaze the same.