Coconut Pineapple Zucchini Bread Recipe

Name: Coconut Pineapple Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Grated Unpeeled Zucchini; 1 can (8 Oz.) Crushed Pineapple In Its Own Juice, Well Drained; 2 whole Large Eggs; 1 cup Vegetable Or Canola Oil; 1-1/2 cup Granulated Sugar; 2 teaspoons Coconut Extract; 1 teaspoon Pure Vanilla Extract; 3 cups All-purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1 teaspoon Salt; 1 box (4 Serving Size) Instant Coconut Cream Pudding Mix; 1 cup (heaping) Sweetened Flaked Coconut

Servings: persons

2 cups Grated Unpeeled Zucchini
1 can (8 Oz.) Crushed Pineapple In Its Own Juice, Well Drained
2 whole Large Eggs
1 cup Vegetable Or Canola Oil
1-1/2 cup Granulated Sugar
2 teaspoons Coconut Extract
1 teaspoon Pure Vanilla Extract
3 cups All-purpose Flour
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1 teaspoon Salt
1 box (4 Serving Size) Instant Coconut Cream Pudding Mix
1 cup (heaping) Sweetened Flaked Coconut

1
Preheat oven to 350 degrees F. Grease and flour two 8x4-inch loaf pans or four to five 5x3-inch loaf pans; set aside.
2
Grate the unpeeled zucchini using the large holes on a box grater; place in a colander and press down on the zucchini, letting excess liquid drain out.
3
Place pineapple in a mesh strainer; and let it drain well. Press down to release any excess juice from the pineapple.
4
Beat eggs in a large bowl. Add oil, sugar, coconut extract and vanilla extract; mix well. Stir in shredded zucchini and pineapple. Set aside.
5
In a separate bowl, whisk together flour, baking powder, baking soda, salt and pudding mix until combined. Add this to the zucchini mixture; stir just until combined. Stir in coconut.
6
Divide batter between the prepared pans. Bake at 350 degrees for 45-60 minutes for the large loaf pans, and 35-45 minutes for the small loaf pans, or until a toothpick inserted in the center comes out clean.
7
Let cool in pans for 10-15 minutes; remove from pans to wire rack and cool completely. Makes 2 large or 4-5 small loaves.

1188

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Grated Unpeeled Zucchini, 1 can (8 Oz.) Crushed Pineapple In Its Own Juice, Well Drained, 2 whole Large Eggs, 1 cup Vegetable Or Canola Oil, and more.

Yes, Coconut Pineapple Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Pineapple Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions