Pina Colada Zucchini Bread Recipe

5 54 52
Pina Colada Zucchini Bread Recipe
Pina Colada Zucchini Bread Recipe photo by Taste of Home
Publisher Photo

Pina Colada Zucchini Bread Recipe

Read Reviews
5 54 52
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
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 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

Directions

Line the bottoms of three greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set aside.
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.
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).
Originally published as Pina Colada Zucchini Bread in Taste of Home February/March 2009, p46

Nutritional Facts

1 slice: 225 calories, 11g fat (1g saturated fat), 24mg cholesterol, 165mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.

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

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Reviews forPina Colada Zucchini Bread

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creativedramatics User ID: 8353040 272494
Reviewed Aug. 31, 2017

"excellent"

MY REVIEW
Babygirld1 User ID: 4026879 270233
Reviewed Aug. 1, 2017

"I used canned Apple filling! Fantastic!!!!"

MY REVIEW
nascar37 User ID: 4207524 270212
Reviewed Jul. 31, 2017

"A definite hit with all who sampled!"

MY REVIEW
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!"

MY REVIEW
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!"

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

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

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

"How big is the can of pineapple?"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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