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Pina Colada Zucchini Bread

 Pina Colada Zucchini Bread
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
36 ServingsPrep: 25 min. Bake: 45 min. + cooling


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


  • Line the bottoms of three greased and floured 8-in. x 4-in. loaf pans
  • with waxed paper and grease the paper; set aside.
  • 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.
  • 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).

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Pina Colada Zucchini Bread (continued)

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.