Pina Colada Zucchini Bread Recipe

Reviewed on Jun. 19, 2013 by Grammy Debbie

Definitely the most popular quick bread I make. I've made hundreds of loaves of this delicious bread since the recipe was published. I have found that it is important to use the canola oil called for, it's just not the same with vegetable oil. I also usually ignore the line the pan with waxed paper step in a recpe, but it is important for this recipe, although I usually line the bottom with parchment paper and have had no problem. Thank you for a wonderful recipe.

Reviewed on Apr. 19, 2013 by s_pants

Excellent! I used pineapple extract instead of rum extract because that is what I had on hand and didn't have any nuts to add. So very moist and tender.

Reviewed on Sep. 16, 2012 by Gillund

Delicious!! I made them in to muffins this time. Worked great!

Reviewed on Aug. 26, 2012 by tollangel

very good!! Best zucchini bread i ever made i did add coconut

Reviewed on Aug. 02, 2012 by muffinmaster

This recipe is awesome. What a great way to use up all the zucchini that comes from the garden. Everyone wants the recipe. A big hit at church fellowships.

Reviewed on Jul. 26, 2012 by deenie12

Best zucchini bread I've ever made! I was wondering how it would be if I added either some coconut and/or a little more coconut extract, so I think I might try that next time. But it was DELICIOUS as is.

Reviewed on Jul. 19, 2012 by Tomcatlover

Made a 2 loaf amount in my crock pot- turns out great! Had to do math for amounts, but was worth it!

Reviewed on Jul. 18, 2012 by CiCiB

OK to answer my own question, This bakes like a dream in a bundt pan and leaves enough batter for a small loaf of bread to take to work for coffee time. For the cake, I made a powdered sugar glaze and dusted it with toasted cocnut! It was wonderful!

Reviewed on Jul. 13, 2012 by missleslie36

This was incredible! I didn't have coconut extract so I used about 1/2 cup of flaked coconut and instead of crushed pinneapple I used a 6 oz can of pinneapple juice. It was very tasty!

Reviewed on Jul. 06, 2012 by CiCiB

BEST ZUCCHINI BREAD EVER! I love this bread. Each Christmas I bake loaves of bread for my co-workers. I try to make a variety, but this is the one everybody grabs for. It is sooooooo good! Just curious has anyone tried baking it in a bundt pan?

Reviewed on Apr. 26, 2012 by mraider

It is great! Everyone requests the recipe when they taste it. It freezes well too.

Reviewed on Sep. 05, 2011 by 7833louis

Made this with 2 c sugar and doubled the coconut and rum extracts. It was still perfect!

Reviewed on Aug. 04, 2011 by calnad

absolutely AWESOME!!!!

Reviewed on Apr. 27, 2011 by amethystra

I made this for coworkers and saved one loaf to bring to my sister's mother in law's home. She said that this was THE best zucchini bread that she ever tasted.. and she used to make alot of zucchini bread since they were growing that in their yard.

Reviewed on Apr. 12, 2011 by papanana

I made this bread for my quilt guild meeting. It was such a big hit, everyone wanted the recipe. Every time I make it, there is nothing leftover!

Reviewed on Feb. 11, 2011 by paugh

This zucchini bread is awesome. It's my husbands favorite!

Reviewed on Jan. 23, 2011 by Laura Moser

Took this bread to church. Everyone enjoyed it, even those not fond of coconut.

Reviewed on Nov. 18, 2010 by KPietrini

This bread is outstanding! Everyone time I make it I'm always asked for the recipe and talk about it for days.

Reviewed on Oct. 06, 2010 by HeldBev

THE BEST YET! A great change from Banana Bread.

Reviewed on Sep. 28, 2010 by ryan0705

This recipe is wonderful as is but I loooove pineapple. So I tweaked it some. I used a 20oz can of tidbit pineapple w/h. sugared juice, and 1/2 cup of oil. I cut back on sugar 1/2 cup too.I added a 1/2 tsp almond extract & doubled the rest of the extracts or flavorings. I did every thing else the same.

I always use the tooth pick test since every oven is different. But I always recomend

making a recipe as it's wrote first. Unless ingredients are obviously off some how. Enjoy!

Reviewed on Aug. 23, 2010 by lisaskov

Good recipe. I left out the nuts and added 1/2 cup coconut. Very moist but I didn't really taste the pineapple much. Next time I'll also leave out the vanilla and add more coconut extract.

Reviewed on Aug. 20, 2010 by lindajoynes

Sounds delicious, but I'd use half white whole wheat flour and then half unbleached white; cut the sugar and use Splenda sugar-blend; use fat-free egg substitute; cut down the oil and use applesauce, fat free plain yogurt, and 1/4 cup oil; and 1/4 cup TOASTED walnuts chopped fine! Now, I could make!

Reviewed on Aug. 11, 2010 by HeatherHH

Very, very moist and wonderful flavor! Won't make too often as it's definitely high in both fat and sugar, but a nice occasional treat and change from "normal" zucchini bread.

Reviewed on Jul. 06, 2010 by sfarmer

Delicious way to use up that extra zucchini. All of my family and friends loved the flavor and asked for the recipe. Will definitely make this again and again.

Reviewed on Mar. 02, 2010 by wendafrog

Simply delicious! I like cooking different zucchini breads, but this one is my favorite. I love the tropical taste. Tip: I would lighten up on the sugar by at least a cup. It is rather sweet.

Reviewed on Jan. 10, 2010 by papanana

This is a wonderful variation to zucchini bread. I took a loaf to my quilt guild and was swamped for the recipe! One lady made it and replaced real rum for the rum extract. This recipe is a definate keeper!! Best way I know to have a fruit and vegetable in my diet (LOL!).

Reviewed on Nov. 18, 2009 by EGoeller

I sprinkled some coconut on top before baking for extra texture and taste. We finished one loaf before it even cooled down!

Reviewed on Oct. 27, 2009 by donnawalker

This is a great tasting bread and I will make it again. It's moist and very tasty.

Reviewed on Oct. 13, 2009 by foodgal

absolutely fantastic!

Reviewed on Oct. 08, 2009 by raages

Kids preferred my banana bread, but ate it for breakfast for 3 days straight.

Reviewed on Sep. 28, 2009 by linsvin

Good idea to add shredded coconut. Will try next time. A nice combo. My kids loved it!

Reviewed on Sep. 12, 2009 by clarkeb1984

Reviewed on Sep. 09, 2009 by colorqueen

This is so good! I took it to work and it was gone before the morning was over and everyone wanted the recipe. I add a 1/2 cup of shredded coconut for a little more tropical flair.

Reviewed on Aug. 24, 2009 by linsvin

What a nice twist to zucchini bread!I thought all the ingredients were a perfect balace for a tropical feel to bread... two thumb "lickin" ups!

Reviewed on Jul. 27, 2009 by japrill

Excellent recipe! I added 1 cup of shredded coconut to the recipe for a little added coconut flavor and more texture. I also made it healthier by substituting applesauce for 1 cup of oil, using 2 cups of whole wheat flour, and substituting 2 c Splenda and 1 c brown sugar for the white sugar.

Reviewed on Jul. 14, 2009 by FTAKHERMAN

This is very good but I think next time I will put in less sugar. It's a little too sweet. The coconut extract gives it a nice tropical taste without the actual coconut which my family doesn't like.

tina

Reviewed on Mar. 13, 2009 by Debi515

This is excellent! And I love that it makes 3 loaves, so that I can freeze for later, altho the first 2 loaves went so fast that the 3rd didn't even make it to the freezer.

Reviewed on Feb. 07, 2009 by lyrehc

The recipe says 1 cup which is 8 oz.  Crushed pineapple comes in 8oz. cans which should work.

Reviewed on Feb. 07, 2009 by Reenwad

This was really good, but everyone that had it told me to back off on the butter - and there is no butter in it! It did have a very buttery taste.

Reviewed on Feb. 01, 2009 by cjpp

doesn't tell what size can of pineapple