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Piña Colada Zucchini Bread

Piña colada zucchini bread is a tropical quick bread with pineapple, toasted coconut, and a coconut cream glaze drizzle. A golden loaf with tender crumb comes from folding wet and dry just until combined, then baking in a loaf pan for clean toothpick results.
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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: 420
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 Drain well to prevent gummy texture.
  • 0.75 cup zucchini, grated and squeezed dry Squeeze dry so the loaf bakes through.
  • 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 Toast until lightly golden.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the loaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together.
  3. Beat granulated sugar, eggs, coconut oil, coconut cream, vanilla extract, and coconut extract until smooth.
  4. Stir in well-drained crushed pineapple and grated squeezed zucchini.
  5. Fold in the dry ingredients just until combined, then fold in sweetened shredded coconut.
  6. Pour batter into the greased loaf pan and bake 55–65 minutes at 350°F until a toothpick comes out clean.
Glaze and finish
  1. Cool the loaf for 15 minutes in the pan.
  2. Mix powdered sugar, coconut cream, and coconut extract, then drizzle glaze over the loaf.
  3. Scatter toasted coconut on top for the piña colada finish.

Notes

Pro tip: drain the pineapple thoroughly and squeeze the grated zucchini very dry—excess moisture is the main reason zucchini loaves turn dense or gummy. Store covered at room temperature up to 3 days or refrigerate up to 5 days; rewarm slices in short bursts. Freeze baked slices up to 2 months (wrap well, thaw overnight in the fridge). For a dairy-light swap, use a dairy-free coconut cream and dairy-free vanilla extract if needed.