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

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4.5 51 50
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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
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: 225 calories, 11g fat (1g saturated fat), 24mg cholesterol, 165mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g 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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VictoriaElaine User ID: 3422096 267706
Reviewed Jun. 6, 2017 Edited Jun. 8, 2017

"quick breads usually need to bake for at least an hour at 350. baking this bread for 60 - 65 minutes will eliminate the raw centers that some people had problems with. I baked it for 60 minutes and it was completely done inside. The taste was amazing! What a wonderful change from the standard zucchini bread. I added a heaping 1/2 cup of coconut. Yum!"

BrendaKDavis User ID: 2254192 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!"

gwendabetz User ID: 8502567 231662
Reviewed Aug. 23, 2015

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

misti-blu User ID: 6249787 221660
Reviewed Feb. 28, 2015

"How big is the can of pineapple?"

tinklmom User ID: 4630273 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."

dmaier User ID: 1405178 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."

angelasandoval User ID: 2401339 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!"

oneshorty User ID: 6765477 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"

saralyn_06 User ID: 993350 179882
Reviewed Sep. 18, 2013

"It was ok."

klowns User ID: 6713672 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."

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