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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

Ingredients

  • 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

Directions

  • 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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MY REVIEW
BrendaKDavis 252154
Reviewed Aug. 3, 2016

"I just made this tonight and it is OH SO DELICIOUS! After reading some of the reviews about the bread not getting done in the middle I decided to try muffins first. I only had to cook them about 30 minutes and they were perfect. Then I made a light glaze and drizzled over the top of the muffins. I used powdered sugar, the juice from the pineapple, the same extracts as listed in the recipe (only I used 1/4 teaspoon of each) and I had some Coconut Creme Coffee Mate and used it to thin the glaze down. Oh my! It really added to the flavor of the muffins! My husband ate 3 of them right away....and this from a man who doesn't really like sweets! I give this a 5 star rating.....and if I could it would be a 10 star!"

MY REVIEW
gwendabetz 231662
Reviewed Aug. 23, 2015

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

MY REVIEW
misti-blu 221660
Reviewed Feb. 28, 2015

"How big is the can of pineapple?"

MY REVIEW
tinklmom 110765
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."

MY REVIEW
dmaier 161405
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."

MY REVIEW
angelasandoval 104205
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!"

MY REVIEW
oneshorty 182864
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"

MY REVIEW
saralyn_06 179882
Reviewed Sep. 18, 2013

"It was ok."

MY REVIEW
klowns 179849
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."

MY REVIEW
jlbutters 210515
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."

MY REVIEW
mrsh318 143315
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!"

MY REVIEW
Grammy Debbie 96301
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."

MY REVIEW
s_pants 178976
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."

MY REVIEW
Gillund 179881
Reviewed Sep. 16, 2012

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

MY REVIEW
tollangel 143314
Reviewed Aug. 26, 2012

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

MY REVIEW
muffinmaster 178661
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."

MY REVIEW
deenie12 210514
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."

MY REVIEW
Tomcatlover 179879
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!"

MY REVIEW
CiCiB 97933
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!"

MY REVIEW
missleslie36 97931
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!"

MY REVIEW
CiCiB 164447
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?"

MY REVIEW
mraider 97930
Reviewed Apr. 26, 2012

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

MY REVIEW
7833louis 111487
Reviewed Sep. 5, 2011

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

MY REVIEW
calnad 161404
Reviewed Aug. 4, 2011

"absolutely AWESOME!!!!"

MY REVIEW
amethystra 97928
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."

MY REVIEW
papanana 165973
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!"

MY REVIEW
paugh 210513
Reviewed Feb. 11, 2011

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

MY REVIEW
Laura Moser 96300
Reviewed Jan. 23, 2011

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

MY REVIEW
KPietrini 110764
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."

MY REVIEW
HeldBev 210512
Reviewed Oct. 6, 2010

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

MY REVIEW
ryan0705 161400
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!"

MY REVIEW
lisaskov 104204
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."

MY REVIEW
lindajoynes 178974
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!"

MY REVIEW
HeatherHH 179878
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."

MY REVIEW
sfarmer 110763
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."

MY REVIEW
wendafrog 210511
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."

MY REVIEW
papanana 96298
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!)."

MY REVIEW
EGoeller 210510
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!"

MY REVIEW
donnawalker 164395
Reviewed Oct. 27, 2009

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

MY REVIEW
foodgal 104201
Reviewed Oct. 13, 2009

"absolutely fantastic!"

MY REVIEW
raages 178973
Reviewed Oct. 8, 2009

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

MY REVIEW
linsvin 161399
Reviewed Sep. 28, 2009

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

MY REVIEW
colorqueen 165961
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."

MY REVIEW
linsvin 104199
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!"

MY REVIEW
japrill 111481
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."

MY REVIEW
FTAKHERMAN 96297
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.

tina"

MY REVIEW
Debi515 165944
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."

MY REVIEW
lyrehc 97926
Reviewed Feb. 7, 2009

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

MY REVIEW
Reenwad 104198
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."

MY REVIEW
cjpp 178971
Reviewed Feb. 1, 2009

"doesn't tell what size can of pineapple"

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