Show Subscription Form




Pina Colada Zucchini Bread Recipe
Pina Colada Zucchini Bread Recipe photo by Taste of Home

Pina Colada Zucchini Bread Recipe

Read Reviews (45)
4.79 45
Publisher Photo
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
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 36 servings

Ingredients

  • 4 cups King Arthur Unbleached 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 vanilla extracts
  • 3 cups shredded zucchini
  • 1 cup canned crushed pineapple, drained
  • 1/2 cup chopped walnuts or chopped pecans

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.

Directions

  1. Line the bottoms of three greased and floured 8-in. x 4-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).
Originally published as Pina Colada Zucchini Bread in Taste of Home February/March 2009, p46

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.

Reviews for Pina Colada Zucchini Bread(45)

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
Reviewed Sep. 18, 2013

It was ok.

MY REVIEW
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
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
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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT