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

Pina Colada Zucchini Bread Recipe

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4.5 49 48
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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
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:36 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 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

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.


  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).
Originally published as Pina Colada Zucchini Bread in Taste of Home February/March 2009, p46

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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!"

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