Go Back

Piña Colada Zucchini Bread

Piña colada zucchini bread is a tropical quick loaf with golden edges, tender zucchini, and pineapple folded into a coconut-speckled batter. Finish with a coconut glaze and toasted coconut for a breakfast slice that tastes like a beach drink.
Print Recipe Pin Recipe
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
  

  • 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 Coconut Glaze
  • 2 tbsp coconut cream Coconut Glaze
  • 0.25 tsp coconut extract Coconut Glaze
  • 0.25 cup toasted coconut Coconut Glaze topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix batter
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the loaf bakes evenly from the start. Set the pan aside with a clear release path for easy removal.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together in a bowl until the mixture looks uniform. This ensures the loaf has even lift.
  3. Beat granulated sugar, eggs, coconut oil, coconut cream, vanilla extract, and coconut extract until smooth. Keep mixing until no streaks of egg or oil remain.
  4. Stir in well-drained crushed pineapple and grated squeezed zucchini. Mix just until the fruit and zucchini are evenly distributed.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in sweetened shredded coconut. Stop when you no longer see dry flour to avoid a tough crumb.
Bake and glaze
  1. Pour the batter into the prepared loaf pan and spread it level, so it bakes with an even top. Tap the pan once to release trapped air bubbles.
  2. Bake at 350°F for 55–65 minutes until a toothpick comes out clean. Look for a golden top and edges pulling slightly away from the pan.
  3. Cool the loaf for 15 minutes to firm up before glazing, so the drizzle won’t melt in. The loaf should feel warm-not-hot in the center.
  4. Mix powdered sugar, coconut cream, and coconut extract into a smooth glaze, then drizzle over the loaf. Aim for a thin ribbon so it sets with a glossy finish.
  5. Scatter toasted coconut on top for a crisp tropical layer. Finish once the glaze is covered, then let it rest briefly to set.

Notes

Squeeze the grated zucchini well before mixing to prevent a soggy center, and drain the crushed pineapple thoroughly for better texture. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months (wrap tightly). For a dairy-free option, use coconut cream and coconut-based glaze as written, and swap eggs for your preferred egg-replacer if needed for allergies.