Pina Colada Zucchini Bread

Pina Colada Zucchini Bread is a moist, sweet bread with a tropical taste, blending the freshness of zucchini and pineapple with overtones of coconut, rum and vanilla.

Tips

1. Use the Right Flour: All-purpose flour works well for quick breads. Avoid over-mixing to keep the bread tender.
2. Accurate Measuring: Measure ingredients precisely, especially leavening agents like baking soda or baking powder, to ensure proper rise.
3. Mix Just Until Combined: Over-mixing can lead to dense bread. Mix until ingredients are just combined to keep the crumb light and airy.
4. Use Fresh Leavening Agents: Make sure your baking powder or baking soda is fresh for optimal leavening.
5. Incorporate Moisture: Ingredients like mashed bananas, applesauce, or yogurt add moisture and flavor, making the bread tender.
6. Add Flavorings and Extras: Incorporate nuts, dried fruits, chocolate chips, or spices to enhance taste.
7. Preheat the Oven: Always preheat your oven to ensure even baking and proper rise.
8. Use the Right Bakeware: Light-colored metal pans promote even baking. Grease and flour the pan or line with parchment paper.
9. Check for Doneness: Use a wooden pick inserted in the center; it should come out clean when done.
10. Cool Properly: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely for clean slicing.

Use our PAN RELEASE to grease and flour your baking pans. It’s excellent!

Pina Colada Zucchini Bread

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This is a moist, sweet bread with a tropical taste, blending the freshness of zucchini and pineapple with overtones of coconut, rum and vanilla.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 3 loaves, 12 slices each 1x
• Category: Bread
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

4 cups all-purpose flour 3 cups granulated sugar 2 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 4 large eggs (room temperature) 1 1/2 cups vegetable oil or coconut oil 1 teaspoon each coconut, rum and vanilla extracts 3 cups shredded zucchini 1 (20 ounce) can crushed pineapple, drained 1/2 cup chopped walnuts or chopped pecans (optional)

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Instructions

1. Heat oven to 350 degrees F. Grease and flour three 8 x 4 inch loaf pans.
2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
3. In another bowl, whisk eggs, oil and extracts. Stir into dry ingredients just until moistened.
4. Fold in zucchini, pineapple and walnuts or pecans, if using.
5. Transfer to prepared pans. Bake for 45 to 55 minutes. They are done when a wooden pick inserted in the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks.

Notes

Frozen zucchini also works. Thaw and drain very well. The baked bread also freezes very well.

You can leave the zucchini unpeeled, if desired.