Bread is such a guilty pleasure for me. Especially when it is fresh out of the oven. The fragrance of bread lofting in the air. It is all so amazing. Put a little butter on a fresh slice of this zucchini bread and you have to hide it from yourself later.
Who knew what delicious zucchini desserts you could make from your own vegetable garden!? This pina colada bread honestly tastes like a dessert. You’ll keep coming back for more. But that’s okay because this recipe will make three beautiful loaves.
If you want, you can also pretend like it is healthy too since it has the zucchini in it. I sure do. You can even share a loaf if you want with friends and they too can fall in love with it. Sharing is caring, right?
Recipe Ingredient Notes
- Flour
- Sugar
- Baking powder
- Salt
- Baking soda
- Eggs
- Vegetable oil
- Coconut extract (you can find it HERE)
- Vanilla extract
- Zucchini
- Crushed pineapple
- Shredded coconut
Recipe Equipment
- (3) 8 x 4 inch loaf pans (THIS would be perfect!)
- Large mixing bowl
- Small mixing bowl
- Shredder or food processor
- Nonstick cooking spray
- Toothpick
- Wire cooling racks
- Coconut Extract (Find it HERE)
How to Make Pina Colada Zucchini Bread
- To start out this recipe, get out the loaf pans and grease and flour the bottoms and sides of each one and preheat the oven to 350 degrees.
- Then, in a large mixing bowl, combine the flour, sugar, baking powder, salt and baking soda and mix it together well.
- In another small mixing bowl, mix the eggs, vegetable oil, coconut extract, and vanilla extract together.
- Next, take the small bowl and pour the wet ingredients into the dry ingredients and mix it together until they are just combined.
- Now, take the shredded zucchini, crushed (and drained) pineapple, and shredded coconut and fold it into the bread batter.
- Now, do your best to evenly pour the batter into the prepared bread pans.
- Once the pans are filled, place them in the oven for 50-60 minutes or until you can insert a toothpick into the center and have it come out clean.
- After they are done, let the bread cool for 10 minutes and then move them to a wire cooling rack until completely cooled.
- Then, slice and enjoy!
Storing and Other Tips
You can slice the bread into individual slices and store them in an airtight container at room temperature for a couple of days, or you can double-wrap the entire loaf with plastic wrap and aluminum foil and freeze it for up to 3 months in freezer-safe bags.
When you’re ready to enjoy a couple of slices, simply microwave them for a few seconds or toast them.
You can use whole wheat flour or even gluten-free flour to make this recipe suitable for your dietary needs.
Enjoy These Delicious Quick Bread Recipes
- Butterscotch Banana Bread
- Chocolate Zucchini Bread
- Cinnamon Banana Bread
- Classic Zucchini Bread
- Cranberry Pumpkin Bread
- Cream Cheese Banana Bread
- Easy Chocolate Chip Banana Bread
- Glazed Almond Poppy Seed Bread
- Gingerbread Loaf
- Healthier Chocolate Banana Bread
- Lemon Yogurt Bread
- Low Fat Banana Bread
- Nutella Banana Bread
- Peanut Butter Chip Banana Bread
- Pineapple Banana Bread
- Pumpkin Bread with Maple Glaze
- Pumpkin Chocolate Chip Bread
- Pumpkin Zucchini Bread
- Sweet Cherry Lime Bread
- Whole Wheat Chocolate Chip Banana Bread
- Whole Wheat Lemon Zucchini Bread
Pina Colada Zucchini Bread Recipe
Ingredients
- 4 cups flour
- 2 cups sugar
- 2 teaspoon baking powder
- 1 ½ teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 1 ½ cups vegetable oil
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 cups shredded zucchini
- 8 ounces crushed pineapple, 1 can, drained
- ½ cup shredded coconut
Instructions
- Grease and flour the bottoms and sides of 3 8 x 4 inch loaf pans; set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl, mix together the eggs, oil, and extracts.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the zucchini, pineapple, and coconut.
- Pour batter into prepared pans.
- Bake at 350℉ for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- Makes 3 loaves.
- You can also use this batter to make muffins.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks so good! How much gluten free flour would you recommend? The same as regular?
So delicious! I made it with melted coconut oil, white whole wheat flour and truvia. Baked it in a 13×9 cake pan for 45 minutes and it came out perfect. Thank you for this amazing recipe and for helping me use some of my zucchini!
The top of the instructions say grease and flour the pans, but the bottom says remove the wax paper?
No wax paper. Thanks for catching that.
How many calories are in one slice of this bread?
Thanks!
Do we wring out the shredded zucchini?? Usually that’s the case but I only see directions to drain the pineapple. Just making sure.
Hi Michelle. We shredded our zucchini and laid it our on a paper towel. We then tried to get as much moisture as we could dabbing it and applying pressure.
This is a fun way to use zucchini that isn’t your typical zucchini bread. It’s so good!
How long should I bake this in a standard loaf pan, 9×5?
Try checking with a toothpick at the 30 minute mark if you are still cooking in a batch of three loaves.