Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal.

In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.

Gently fold in the grated zucchini, well-drained crushed pineapple, and shredded coconut. Make sure the pineapple is really well-drained; excess moisture can make the bread gummy.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can lead to a tough bread. A few lumps are perfectly fine!

Pour the batter evenly into your prepared loaf pan.

Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.

Let the loaf cool in the pan for 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely.

Slice and enjoy! This bread is delicious on its own, with a dusting of powdered sugar, or a light cream cheese frosting.