Pineapple Coconut Zucchini Bread

Charred pineapple and coconut give classic zucchini bread a tropical twist. Squeezing the grated zucchini dry is the key to a light, fluffy loaf, so it's a good use for one of those market zucchini.

Makes 1 loaf (8 to 12 servings) · 1 hour 35 minutes, plus cooling

Ingredients

• ¾ cup (180 milliliters) plus 1 teaspoon vegetable oil, divided
• 6 ounces (170 grams) fresh pineapple spears (3 to 4 spears)
• 1 small zucchini
• Cooking spray, for the pan
• 1¾ cups (225 grams) all-purpose flour
• 1¼ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt or ½ teaspoon fine salt
• ¾ teaspoon ground cinnamon
• 2 large eggs, at room temperature
• 1 cup (200 grams) granulated sugar
• ½ cup (43 grams) plus 2 tablespoons sweetened coconut flakes, divided

Instructions

1. Heat 1 teaspoon oil in a nonstick skillet over medium. Sear the pineapple spears until browned, 3 to 4 minutes, then flip and cook 2 to 3 minutes more. Let cool and cut into small cubes. You'll need ¾ cup.
2. Grate the zucchini on the large holes of a box grater onto a clean kitchen towel. Twist the towel over the sink to wring out as much water as you can.
3. Set a rack in the middle of the oven and heat to 350°F. Grease an 8-by-4-inch loaf pan and line it with parchment, leaving at least 2 inches hanging over both long sides.
4. Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
5. In a large bowl, beat the eggs with a hand or stand mixer on high until frothy, 30 seconds to 1 minute. Add the sugar and beat about 1 minute more.
6. With the mixer on medium-high, pour in the remaining ¾ cup oil in a slow, steady stream and beat until thick and creamy, like mayonnaise, 30 seconds to 1 minute.
7. Mix in the dry ingredients on low just until combined. Fold in the zucchini, pineapple and ½ cup coconut with a spatula, a little at a time. The batter will be very thick.
8. Scrape into the pan, smooth the top and sprinkle with the remaining 2 tablespoons coconut.
9. Bake 60 to 70 minutes, until a toothpick in the center comes out clean and the loaf pulls away from the sides. Tent loosely with foil if the top browns too quickly.
10. Cool in the pan on a rack for 15 minutes. Run a knife along the unlined edges, lift the loaf out by the parchment and let it cool completely before slicing.

Tips

• If the grill is already going, char the pineapple there for an even smokier flavor.
• Wrapped well, the bread keeps 3 days at room temperature or 2 to 3 months in the freezer.

Adapted from Jocelyn Delk Adams, NYT Cooking.