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At my husband's urging, I entered this recipe at the Pennsylvania Farm Show- and won first place! I think you'll love the cake-like texture and tropical flavors." Sharon Rydbom Tipton, Pennsylvania
This recipe is:
Contest Winning
Nutritional Facts 1 slice equals 225 calories, 11 g fat (1 g saturated fat), 24 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pina Colada Zucchini Bread in Taste of Home February/March 2009, p46
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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 recomendmaking a recipe as it's wrote first. Unless ingredients are obviously off some how. Enjoy!
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.
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