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Pina Colada Zucchini Bread Recipe

Pina Colada Zucchini Bread Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling YIELD:36 servings


  • 4 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 1-1/2 cups canola oil
  • 1 teaspoon each coconut, rum and vanilla extracts
  • 3 cups shredded zucchini
  • 1 cup canned crushed pineapple, drained
  • 1/2 cup chopped walnuts or chopped pecans


  • 1. Line the bottoms of three greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set aside.
  • 2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
  • 3. Transfer to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper. Yield: 3 loaves (12 slices each).

Nutritional Facts

1 slice: 225 calories, 11g fat (1g saturated fat), 24mg cholesterol, 165mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein

Reviews for Pina Colada Zucchini Bread

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Reviewed Aug. 23, 2015

"This was wonderful! My husband really liked it also."

Reviewed Feb. 28, 2015

"How big is the can of pineapple?"

Reviewed Aug. 21, 2014

"After reading the reviews I made this bread and its excellent. I did bake it in silicon pans and at 325 instead of 350 for a bit longer to not experience the raw middle I saw in a review. It does taste just like a pina colada. REFRESHING! My husband loves it."

Reviewed Jul. 13, 2014

"After reading all the reviews, made it several times BUT it is ALWAYS raw in the middle whether using loaf pans or mini loaf pans. Not sure what I'm doing wrong but I end up throwing the raw middle away. It's a shame cause I really like it."

Reviewed Jun. 29, 2014

"Based on previous comments about this being a little too sweet, I went ahead and cut the sugar down to 2 c. Only other thing I did differently was make it into muffins rather than a loaf (during Texas summers, the shorter time you have the oven on, the better). This is delicious! Looking forward to making it again very soon!"

Reviewed Sep. 21, 2013

"I have been making this recipe for years. I have a request for our chritmas in Sept. so I will use the small foil loaf pans and give them to everybody"

Reviewed Sep. 18, 2013

"It was ok."

Reviewed Sep. 8, 2013

"I really like this bread. when i made it i added 1/2 cup of coconut. Everyone that i have shared the bread with have requested the recipe."

Reviewed Aug. 5, 2013

"I agree with the person who said it was way to sweet. I used applesauce in place of the oil, so you could cut the sugar in half. I would also put in more coconut flavoring. With a little tweaking,it would be excellent."

Reviewed Jul. 8, 2013

"I love Piña Coladas so this recipe intrigued me. It is rich and moist and delicious. I have never used rum or coconut extracts and did have a bit of difficulty finding them. I had to go to two stores. I could taste the coconut and rum and it wasn't overpowering. This recipe is wonderful and would be great to give away as a gift. I actually gave a loaf to my friends and they loved it!"

Reviewed Jun. 19, 2013

"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 Apr. 19, 2013

"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 Sep. 16, 2012

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

Reviewed Aug. 26, 2012

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

Reviewed Aug. 2, 2012

"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 Jul. 26, 2012

"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 Jul. 19, 2012

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

Reviewed Jul. 18, 2012

"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 Jul. 13, 2012

"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 Jul. 6, 2012

"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 Apr. 26, 2012

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

Reviewed Sep. 5, 2011

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

Reviewed Aug. 4, 2011

"absolutely AWESOME!!!!"

Reviewed Apr. 27, 2011

"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 Apr. 12, 2011

"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 Feb. 11, 2011

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

Reviewed Jan. 23, 2011

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

Reviewed Nov. 18, 2010

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

Reviewed Oct. 6, 2010

"THE BEST YET! A great change from Banana Bread."

Reviewed Sep. 28, 2010

"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 Aug. 23, 2010

"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 Aug. 20, 2010

"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 Aug. 11, 2010

"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 Jul. 6, 2010

"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 Mar. 2, 2010

"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 Jan. 10, 2010

"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 Nov. 18, 2009

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

Reviewed Oct. 27, 2009

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

Reviewed Oct. 13, 2009

"absolutely fantastic!"

Reviewed Oct. 8, 2009

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

Reviewed Sep. 28, 2009

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

Reviewed Sep. 9, 2009

"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 Aug. 24, 2009

"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 Jul. 27, 2009 Edited Jul. 31, 2009

"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 Jul. 14, 2009

"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.


Reviewed Mar. 13, 2009

"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 Feb. 7, 2009

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

Reviewed Feb. 7, 2009

"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 Feb. 1, 2009

"doesn't tell what size can of pineapple"

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