Gluten-Free Zucchini Bread with Charred Pineapple and Coconut

Incorporating charred pineapple and coconut will elevate the flavor profile while keeping it light and fluffy. The key is to remove moisture from the zucchini to prevent the loaf from becoming dense while charring the pineapple, which enhances its sweetness and gives it a smoky touch.

Here’s how to get 500+ more recipes like this…

Total Time

• Prep Time: 5 minutes

• Cooking Time: 90 minutes

Ingredients

For the Loaf:

• ¾ cup (180 mL) plus 1 tsp vegetable oil

• 6 ounces (170 g) fresh pineapple spears

• 1 small zucchini

• 1¾ cups (225 g) gluten-free flour

• 1¼ tsp baking powder

• ½ tsp baking soda

• 1 tsp kosher salt (or ½ tsp fine salt)

• ¾ tsp ground cinnamon

• 2 large eggs, room temperature

• 1 cup (200 g) coconut sugar

• ½ cup (43 g) desiccated coconut

For the Glaze:

• 150 mL (⅔ cup) coconut milk

• 150 g (⅔ cup) coconut oil

• 30 g (2 Tbsp) agave syrup

• 15 g (2 Tbsp) desiccated coconut

Instructions

Step 1:
Heat 1 teaspoon oil in a skillet over medium heat. Add pineapple spears and cook until browned (about 3-4 minutes per side). Let cool, then dice into small cubes (you'll need ¾ cup). 

Step 2:
Grate the zucchini into a towel and squeeze out excess moisture.

Step 3:
Preheat the oven to 350°F (175°C). Grease an 8- by 4-inch loaf pan and line with parchment paper, leaving overhang on the sides.

Step 4:
In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon.

Step 5:
In another bowl, beat the eggs and coconut sugar until frothy, then slowly add ¾ cup oil while mixing.

Step 6:
Fold in the dry ingredients, mix. Then add zucchini, pineapple, and ½ cup desiccated coconut.

Step 7:
Pour the batter into the loaf pan, smooth the top, and sprinkle the remaining 2 tablespoons of desiccated coconut. Bake for 60-70 minutes, until a toothpick comes out clean. Let cool in the pan for 15 minutes, then transfer to a rack to cool completely.

Step 8:
For the glaze, whisk together the coconut milk, coconut oil, agave syrup, and desiccated coconut. Drizzle over the cooled loaf before serving.

No more cookbooks!

In case you didn’t hear, we’re changing things up at Bloom!

We’re becoming a community.

That means:

No more one-off recipe guides.

No more paying for delivery on your kits.

No more cookbooks behind paywalls.

And because you are part of the Healthy Dose community,
We want to do something special for you.

We’re offering you 30 days of unlimited access for just $1.

Giving you access to:

Unlimited cookbook downloads (500+ gf recipes at your fingertips).

Forum access (share tips & meet fellow gf cooks!).

FREE shipping on all cooking kits.

Community benefits: live cooking sessions, podcasts & more (coming soon).

The best deal we’ve ever had? We think so.

Fancy giving it a try?