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Piña Colada Zucchini Bread

Piña colada zucchini bread with moist pineapple-zucchini crumb, toasted coconut topping, and a quick coconut glaze drizzle. Golden, sliceable, and easy to bake like a summer quick bread 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: 320
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
  • 0.25 cup toasted coconut

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

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 the dry ingredients into the wet ingredients just until combined, then fold in sweetened shredded coconut.
  6. Pour batter into the loaf pan and bake for 55–65 minutes, until a toothpick comes out clean.
Cool and glaze
  1. Cool the loaf for 15 minutes.
  2. Mix powdered sugar, coconut cream, and coconut extract into a smooth glaze and drizzle over the warm loaf.
  3. Scatter toasted coconut on top as a final topping.

Notes

Pro tip: squeeze the grated zucchini really well so the crumb stays tender instead of gummy. Store wrapped at room temperature for up to 2 days or refrigerate up to 5 days; rewarm slices briefly for best texture. Freeze the baked loaf (unglazed or glazed) up to 2 months. For a dairy-free swap, use coconut cream only (no substitutions needed) and ensure any packaged ingredients are dairy-free.