Pina Colada Zucchini Bread Recipe
- 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
- 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 in 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).
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
"I used canned Apple filling! Fantastic!!!!"
"A definite hit with all who sampled!"
"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!"
"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!"
"This was wonderful! My husband really liked it also."
"How big is the can of pineapple?"
"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."
"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!"
"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"
"It was ok."
"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."
"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!"
"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."
"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."
"Delicious!! I made them in to muffins this time. Worked great!"
"very good!! Best zucchini bread i ever made i did add coconut"
"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."
"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."
"Made a 2 loaf amount in my crock pot- turns out great! Had to do math for amounts, but was worth it!"
"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!"
"It is great! Everyone requests the recipe when they taste it. It freezes well too."
"Made this with 2 c sugar and doubled the coconut and rum extracts. It was still perfect!"
"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!"
"This zucchini bread is awesome. It's my husbands favorite!"
"Took this bread to church. Everyone enjoyed it, even those not fond of coconut."
"This bread is outstanding! Everyone time I make it I'm always asked for the recipe and talk about it for days."
"THE BEST YET! A great change from Banana bread."
"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 recomendmaking a recipe as it's wrote first. Unless ingredients are obviously off some how. Enjoy!"
"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."
"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!"
"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."
"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."
"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."
"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!)."
"I sprinkled some coconut on top before baking for extra texture and taste. We finished one loaf before it even cooled down!"
"This is a great tasting bread and I will make it again. It's moist and very tasty."
"Good idea to add shredded coconut. Will try next time. A nice combo. My kids loved it!"
"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."
"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."
"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"
"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."
"The recipe says 1 cup which is 8 oz. Crushed pineapple comes in 8oz. cans which should work."
"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."
"doesn't tell what size can of pineapple"