Pineapple Coconut Zucchini Bread is the most delicious way to use up your end-of-the-summer zucchini! I pulled out my bowls and box grater and started mixing up a batch of this scrumptious
Have you been wondering what to do with those ginormous zucchini that are left in your garden? Add this Moist Zucchini Bread with Pineapple to your baking list and park a couple of loaves in the freezer, too. You’ll become a fan after your first bite!
The family tends to prefer their food sans nuts and “funny stuff, ” as the hubby calls anything he’d rather not eat. So when I made this bread, I knew I might be eating it all myself. The sacrifices I make for this blog!! I made one small loaf sans nuts and one large loaf with the works, meaning walnuts, crushed pineapple, and coconut.
Zucchini Bread With Pineapple
Select small zucchini which will be younger, and more tender, with thinner skin and smaller seeds. The skin should be without blemishes and a vibrant dark to light green.
Removing the excess liquid helps even the playing field. 2 cups of shredded zucchini will have different water contents depending on the condition of the zucchini used. This liquid will dilute the batter. This recipe was developed using squeezed zucchini so skipping this step won’t produce the best results.
Use the toothpick test. Poke a toothpick into the middle of the bread. If it comes out without batter on it, the loaf is done. Repeat this test in any crack, especially if you see batter lurking inside. If you see a few moist crumbs on the toothpick, that’s fine. But you do not want to see any batter.
Pineapple Coconut Loaf
Different pans and different ovens will need more or less time. Mark your recipe card with the time that worked in your oven for future batches.
This can be done in the oven or in a large saute pan. Observe closely as they can go from toasted to burnt in no time. In a saute pan, place them in a single layer and cook over medium-low heat, stirring occasionally for about 5 minutes or until you notice a nice, nutty aroma.
To toast/roast in the oven, preheat to 350 degrees. Spread out in a single layer on a rimmed sheet pan. Cook for about 5 minutes, stir, then cook for another 3 minutes or until lightly browned with a toasted nut fragrance. Different varieties and sizes of nuts will take more or less time, so use your best judgment by observation.
Paleo Coconut Flour Zucchini Bread
Zucchini bread does have some redeeming features, like the addition of pineapple for some Vitamin C and walnuts for protein and antioxidants. But there’s a lot of sugar, so it’s not exactly healthy. Maybe healthier than a slice of chocolate cake, but this bread would never be considered health food.
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Mom's Lighter Zucchini Coconut Bread
Zucchini bread does have some redeeming features, like the addition of pineapple for some Vitamin C and walnuts for protein and antioxidants. But there’s a lot of sugar, so it’s not exactly healthy. Maybe healthier than a slice of chocolate cake, but this bread would never be considered health food.
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.
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