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Piña Colada Zucchini Bread

Piña colada zucchini bread is a tropical loaf with pineapple, coconut, and a sweet coconut glaze. This quick-bread method bakes until golden and slices clean with a toothpick-test finish.
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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
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
Wet ingredients
  • 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 for top

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, ensuring the corners are coated so the bread releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, and salt together until evenly combined and no lumps remain, with a light, uniform color.
Mix wet ingredients
  1. Beat granulated sugar, eggs, coconut oil, coconut cream, vanilla extract, and coconut extract until smooth, then pause when the mixture looks glossy and fully blended.
Add fruit and coconut
  1. Stir in drained crushed pineapple and grated squeezed zucchini, and mix just until the fruit and zucchini are evenly distributed.
  2. Fold dry ingredients into wet until just combined, then fold in sweetened shredded coconut and stop as soon as you no longer see dry streaks.
Bake
  1. Pour the batter into the prepared 9x5 loaf pan and smooth the top for even baking.
  2. Bake at 350°F for 55–65 minutes until a toothpick comes out clean and the loaf is golden around the edges.
Cool and glaze
  1. Cool the loaf for 15 minutes so it sets, then prepare to glaze while the surface is still warm.
  2. Mix powdered sugar, coconut cream, and coconut extract until smooth, thick, and drizzleable, then immediately drizzle over the loaf.
  3. Scatter toasted coconut on top right after glazing so it adheres and looks lightly toasted.

Notes

Pro tip: squeezing the grated zucchini well prevents a soggy center, and draining the crushed pineapple keeps the crumb tender instead of wet. Store tightly covered in the refrigerator for up to 5 days; freeze slices up to 2 months. For a dairy-light swap, use coconut cream that is consistently thick and use dairy-free powdered sugar (no dairy additives) for the glaze.