Pina Colada Zucchini Bread
Total TimePrep: 25 min. Bake: 45 min. + cooling
Makes3 loaves (12 slices each)
My husband loved it. I definitely will make this again. Maybe my best zucchini recipe! I grated up the peels and all and nobody complained. The coconut comes through loud and clear and makes it very unique. I left out the rum and put butter extract in its stead which I happened to have on hand. Very good way to use zucchini!
This is one of my favorite quick breads. The flavors come together nicely with a very moist texture! We love it!!
I have made so many different zucchini bread recipes, but this is one of my new favorites! I substituted coconut for the walnuts/pecans. I also added 1 tsp. pineapple extract. It is nice and moist with the pineapple and zucchini. It did take an hour to bake.
I made this zucchini bread recipe last night. It came out light, moist and full of flavor. I read some of the reviews below and baked for 55-60 minutes. I used vegetable instead of canola oil, which worked out well. I also increased the rum to 2T, so that it would be a little more boozy. Thumbs up. FYI- It makes a ton of bread. Grab your big bowl! :)
I made this bread but if I had not put shredded coconut in it we would not have tasted it and did not taste rum at all, if I make it again I will up the number of tsps of extracts to add more flavor
Made it exactly as instructed and it was FABULOUS! We almost ate an entire loaf as soon as it cooled!
This recipe will be a keeper. Very moist and flavorful. A great way to use our abundance of zucchini.
I've made this recipe several times last year as bread and as muffins. Everyone I shared them with wanted the recipe. My sisters 2 granddaughters ages 7 and 9 even wanted the recipe so they could make them. I'm making them again now! LOVE THEM!!!