Pina Colada Zucchini Bread

Pina Colada Zucchini Bread is ultra-moist and packed with crushed pineapples, coconut, shredded zucchini, and walnuts. It’s a fun tropical twist on zucchini bread and a wonderful summer sweet treat.

This easy quick bread is perfect for brunch, a sweet treat, or dessert. The pineapple helps keep it ultra moist and the shredded coconut and walnuts add some texture contrast.

As an added bonus, this recipe makes 2 loaves. You can eat one now and freeze one for later.

Ingredient Notes

• 3 Extracts– I use vanilla extract, coconut extract, and rum extract to give this zucchini read that perfect pina colada flavor. If you don’t have rum extract, just use extra vanilla extract.
• You will need 3 medium zucchini to get 3 cups of shredded zucchini.
• Pecans can be substituted for the walnuts.

How To Make Pina Colada Zucchini Bread

(More detailed instructions in recipe card below.)

1. Mix dry ingredients. In a large mixing bowl, whisk flour, sugar, baking powder, salt, and baking soda.
2. Mix wet ingredients. In a medium bowl, whisk eggs, vegetable oil, vanilla extract, coconut extract, and rum extract.
3. Combine. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the zucchini, pineapple, coconut, and half the walnuts.
4. Transfer to pans. Spray 2 (9×5-inch) baking pans with baking spray with flour. Divide the batter between the 2 pans. Sprinkle walnuts on top.
5. Bake for 55 to 70 minutes. Tent with foil about halfway through so the top doesn’t brown too much.
6. Let cool before removing from pan.

How To Shred Zucchini For Zucchini Bread

Use the large holes on a box grater or your food processor with the grater attachment.

Recipe Tips

• Do not overmix the batter. Just stir until all of the flour is wet.
• Drain the pineapple well.
• No need to peel the zucchini before shredding it.
• No need to squeeze the excess water out of the zucchini.
• Be sure to tent the pans with foil part way through the baking time so the tops don’t get too brown.

Storage

Store at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or freeze for up to 3 months.

More Ways To Use Zucchini

• Chocolate Zucchini Bread
• Zucchini Cheesecake Bars
• Dark Chocolate Zucchini Muffins
• Zucchini Cupcakes with Caramel Frosting
• Carrot Zucchini Muffins

Print

Pina Colada Zucchini Bread

Pina Colada Zucchini Bread is ultra-moist and packed with crushed pineapples, coconut, shredded zucchini, and walnuts. It's a fun tropical twist on zucchini bread and a wonderful summer sweet treat.

Course Breads

Prep Time 20 hours hours

Cook Time 1 hour hour

Total Time 21 hours hours

Servings 20 servings

Calories 414kcal

Equipment

• 2 9×5-inch Loaf Pans
• Cooking Spray with Flour

Ingredients

• 4 cups all-purpose flour
• 3 cups sugar
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 1 teaspoon baking soda
• 4 large eggs room temperature
• 1⅓ cups vegetable oil
• 1½ teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 teaspoon rum extract
• 3 cups shredded zucchini
• 1 cup canned crushed pineapple, drained
• 1 cup chopped walnuts divided
• ½ cup sweetened shredded coconut

Instructions

• Preheat oven to 350 degrees.
• Whisk together first 5 ingredients in a large bowl.
• In a medium bowl, whisk together eggs, vegetable oil, vanilla extract, coconut extract, and rum extract.
• Mix wet ingredients into dry.

  Stir in zucchini, pineapple, half the walnuts, and the coconut.
• Spray 2 9×5-inch baking pans with cooking spray with flour.

  Transfer batter to the pans.
• Sprinkle remaining walnuts on top.
• Bake for 55 to 70 minutes.

  Tent with foil about halfway through the cooking time so the top doesn't get too brown.
• Let cool 20 minutes on pan before removing.

Notes

• No need to peel the zucchini before shredding it.
• No need to squeeze the excess water out of the zucchini.
• Store at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or freeze for up to 3 months.

Nutrition

Calories: 414kcal | Carbohydrates: 54g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 296mg | Potassium: 183mg | Fiber: 2g | Sugar: 34g | Vitamin A: 132IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg

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