Mediterranean Pineapple Coconut Zucchini Bread
This Mediterranean-inspired Pineapple Coconut Zucchini Bread is moist, fragrant, and full of natural sweetness. The zucchini keeps it tender, pineapple adds tropical juiciness, and coconut gives it a nutty chew, making it more than your average quick bread. With warm cinnamon and the option of nuts for crunch, this loaf is a wholesome yet indulgent treat. Perfect for breakfast, afternoon tea, or as a snack with coffee, it captures both comfort and freshness in every slice.
Time
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Servings: 10–12 slices
Ingredients
Dry Ingredients:
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup shredded coconut (sweetened or unsweetened)
Wet Ingredients:
1 ½ cups granulated sugar (or half white, half brown)
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract (or coconut extract for extra flavor)
2 cups grated zucchini, squeezed of excess moisture
1 (20 oz) can crushed pineapple, well-drained
Optional Additions:
½–1 cup chopped walnuts or pecans
Instructions
Prep the Oven and Pan
Preheat oven to 350°F (175°C).
Grease and flour two 8×4-inch loaf pans or line with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and shredded coconut. Set aside.
Combine Wet Ingredients
In a large mixing bowl, whisk sugar, oil, eggs, and vanilla until smooth.
Fold in the zucchini and pineapple until evenly combined.
Make the Batter
Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
If using, fold in the chopped nuts. Do not overmix.
Bake the Bread
Divide the batter evenly between prepared loaf pans.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Serve
Slice and enjoy plain, with a smear of butter, or even lightly toasted.
Tips & Variations
Flour Options: Use half whole wheat flour for a denser, heartier loaf, or substitute with gluten-free flour blends if needed.
Sweetness Level: Reduce sugar slightly if using sweetened coconut or very ripe pineapple. For a lighter version, replace part of the sugar with honey or maple syrup.
Oil Substitutions: Swap vegetable oil with extra virgin olive oil for a Mediterranean twist, or use half oil and half Greek yogurt for a lighter loaf.
Spice it Up: Add nutmeg, cardamom, or pumpkin pie spice along with cinnamon for a warmer, spiced flavor.
Nut-Free Option: Leave out walnuts/pecans or replace with sunflower seeds or pumpkin seeds.
Extra Moisture Control: Be sure to squeeze the zucchini well; too much liquid will make the bread heavy.
Single Loaf Option: Bake in a 9×5-inch pan instead of two smaller pans. Increase the bake time by 10–15 minutes, checking with a toothpick.
Topping Idea: Sprinkle the top with shredded coconut or crushed nuts before baking for a crunchy, golden crust.
Mini Loaves or Muffins: Divide batter into muffin tins (about 20–24 muffins) and bake for 18–22 minutes.
Q&A
Q: Can I make this bread without coconut?
A: Yes, just leave it out or replace it with extra chopped nuts or oats for texture.
Q: How do I prevent the bread from being too wet?
A: Be sure to drain the crushed pineapple thoroughly and squeeze out as much moisture from the zucchini as possible before mixing.
Q: Can I make this bread ahead of time?
A: Definitely. In fact, the flavors deepen after resting for a day. Store it tightly wrapped at room temperature for 2–3 days or refrigerate for up to a week.
Q: Can I freeze it?
A: Yes. Wrap the loaf (or slices) in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Q: What’s the best way to serve it?
A: It’s delicious on its own, but you can spread it with Greek yogurt, cream cheese, or a drizzle of honey for extra indulgence.
Nutrition
(per slice, based on 16 slices, with coconut & nuts)
Calories: ~280
Protein: 4 g
Carbohydrates: 34 g
Fat: 15 g
Fiber: 2 g
Sugar: 18 g
Sodium: 260 mg
(Values vary depending on sugar, nuts, and flour used.)
Conclusion
This Mediterranean Pineapple Coconut Zucchini Bread is moist, lightly sweet, and full of texture from shredded coconut, crushed pineapple, and zucchini. The tropical flavors pair beautifully with warm spices, making it equally at home as a breakfast bread, snack, or dessert. Easy to customize with nuts, different flours, or extra spices, it’s a reliable recipe you can return to whenever you want a loaf that feels both wholesome and satisfying.