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Piña Colada Zucchini Bread

Piña colada zucchini bread is a tropical quick bread with pineapple and toasted coconut, baked into a golden loaf and finished with a coconut glaze drizzle. It stays tender thanks to grated zucchini squeezed dry, making it an easy summer breakfast 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: 330
Ingredients Equipment Method Notes

Ingredients
  

Piña colada zucchini 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
  • 1 cup powdered sugar
  • 2 tbsp coconut cream
  • 0.25 tsp coconut extract
  • toasted coconut for top

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan with a thin coating so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together until the dry ingredients look evenly mixed.
  3. Beat granulated sugar, eggs, melted coconut oil, coconut cream, vanilla extract, and coconut extract until smooth and glossy.
  4. Stir in drained crushed pineapple and grated zucchini that you squeezed dry so the batter stays thick.
  5. Fold dry ingredients into the wet ingredients just until no flour streaks remain, then fold in sweetened shredded coconut.
  6. Pour batter into the loaf pan and bake at 350°F for 55–65 minutes until a toothpick comes out clean.
Cool and glaze
  1. Cool the loaf for 15 minutes so the glaze sets without melting into the crumb.
  2. Mix powdered sugar with coconut cream and coconut extract until smooth, then drizzle the glaze over the top.
  3. Scatter toasted coconut over the glazed loaf so you get a visible, crunchy coconut finish.

Notes

For the best texture, squeeze the grated zucchini very well so the loaf bakes up tender instead of dense. Store this bread in an airtight container in the refrigerator for up to 4 days; freeze slices up to 2 months. To make it dairy-free, use dairy-free coconut cream (and ensure any labeled “coconut cream” contains no dairy) for both the batter and glaze.