Pina Colada Zucchini Bread
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
Scale
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)
Instructions
- Heat oven to 350 degrees F. Grease and flour three 8 x 4 inch loaf pans.
- In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
- In another bowl, whisk eggs, oil and extracts. Stir into dry ingredients just until moistened.
- Fold in zucchini, pineapple and walnuts or pecans, if using.
- Transfer to prepared pans. Bake for 45 to 55 minutes. They are done when a wooden pick inserted in the center comes out clean.
- 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.
Find it online: https://simplygreatrecipes.com/pina-colada-zucchini-bread/