Pineapple Coconut Zucchini Bread

Pineapple Coconut Zucchini Bread


"A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 20 m servings 243 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
  2. Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
  3. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.


Read all reviews 63
  1. 70 Ratings

Most helpful positive review

This recipe turned out great! It was very moist and the really liked the taste of the pineapple and coconut in it. However, next time I will substitute apple sauce for the oil and see how that...

Most helpful critical review

I substituted apple sauce for the oil in this recipe and halved the sugar. Everything else I followed to the letter. Although the loaf looks beautiful and golden in the pan, it's taste is blan...

Most helpful
Most positive
Least positive

This recipe turned out great! It was very moist and the really liked the taste of the pineapple and coconut in it. However, next time I will substitute apple sauce for the oil and see how that...

This is some really good zucchini bread! I didn't drain the pineapple that great so mine was SUPER moist, a little too moist, but that was my fault. The flavor though, is awesome. I was out of p...

This is almost like the recipe I've created about 40yrs. ago, except I omit sour cream, and I added chopped walnuts...but this recipe is a very good one also!!

This is an awesome recipe!!! Great flavours that aren't overpowering. VERY moist! I had a small problem ... not with the recipe, with my zucchini. When I grated up my zucchini, I didn't have qui...

Overabundance of zucchini prompted the search for this recipe. This hit the spot... Very moist & flavorful, only one change fm me (I used 1/2 WW flour, b/c I had lots on hand.) This will be o...

The best! I did what a few suggested: 1-squeeze the excess water from the zucchini, 2-at least double the spices, 3-add an extra 1/4 teaspoon of salt, 4- use 1 tsp vanilla and 1 tsp coconut ext...

Amazing! I added extra spices and used 1/2c. applesauce and 1/2c. oil. Made a oatmeal/brown sugar/ butter mix. to put on top prior to baking which made it wonderul. You will have to bake this a...

Moist and delicious. I made small loaves for gift baskets and had rave reviews from everyone.

really moist.

Other stories that may interest you