Healthy Coconut Pineapple Bread



During my recent and very relaxing vacation to Florida, I discovered that many of the seafood restaurants had a particular type of pre-dinner bread unheard of in my neck of the woods: coconut pineapple. I expected the bread to be more of a sweet bread because of the pineapple (which would have been weird before dinner), but it surprisingly was more of a savory bread, with just a hint of sweetness. And the bread came with a little bowl of pineapple butter which complemented it nicely. Upon that first bite, I immediately knew I was destined to recreate some healthier form of this bread (no mound of pineapple butter in my version). But it turned out super moist and flavorful, so no butter was necessary.


coconutpineapplezucchini_intinsThe bread in Florida was a yeast bread, but ain’t nobody got time for that–so I decided this adaptation would be a quick bread. It also needed some color, and zucchini is a nutritious in-season veggie that adds moistness. Instead of using butter or oil for a fat source, I used macadamia nuts and coconut milk, which is only 25 calories per tablespoon compared to 100 calories for butter or 120 calories for oil. I like pre-portioning my breads in order to lessen my innate urge to cut the slice just a half inch (or three) bigger, so I used a regular muffin pan and a mini-bread pan to bake the bread.


When you should eat it:

  • for breakfast with scrambled eggs or plain Greek yogurt with berries
  • as a snack paired with a high protein food like a hard-boiled egg or mozzarella cheese stick
  • as a pre-workout healthy complex carbohydrate
  • by itself!


I usually like my bread fresh out of the oven, but this recipe actually tasted better the next day after all the flavors really incorporated together!



{Healthy Coconut Pineapple Bread}

This recipe is a super moist quick bread and doesn’t use any oil or butter.  It has just a hint of sweetness from the pineapple and honey, which pair great with the zucchini and coconut!


Servings: 20



1 1/2 cups whole wheat flour

1/2 cup old fashioned oats

3/4 cup macadamia nuts, chopped

1/2 cup shredded unsweetened coconut

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp allspice

1/2 tsp salt


1 20 oz can crushed pineapple, drained

2 eggs

1/4 cup honey

3/4 cup coconut milk (not reduced fat)

1 tsp vanilla

1 medium zucchini, shredded




1. Combine the first 8 dry ingredients in a bowl and stir together. To quickly chop the macadamia nuts, run the nuts in a food processor for a few seconds.

2. In a separate bowl, mix together the remaining 6 wet ingredients. For the zucchini, cut into 1 inch cubes, and run through the food processor to quickly shred.

3.  Combine dry and wet ingredients, and stir just until incorporated.

4. Grease and fill muffin tin or mini loaf tin 3/4 full. Bake at 350 F for 15-17 minutes, or until a toothpick inserted in the middle comes out clean.


Nutrition info per serving:  125 cal, 6 g fat (3 g sat fat), 3 g pro, 17 g carb, 2.5 g fiber



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