Name: Pina Colada Zucchini Bread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 cups flour; 2 cups sugar; 2 teaspoons baking powder; 1 ½ teaspoons 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

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!

Close-up of a glass bowl filled with shredded green cabbage on a blue textured surface.

A bowl of pale yellow batter being mixed with a wooden spoon sits beside a zucchini and a tray of the same batter on a blue towel.

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

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Questions & Reviews

Kamina says:

This looks so good! How much gluten free flour would you recommend? The same as regular?
Michelle says:

So delicious! I made it with melted coconut oil, white whole wheat flour and truvia. Baked it in a 13x9 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!
Heather says:

The top of the instructions say grease and flour the pans, but the bottom says remove the wax paper?
Cyd Adamson says:

No wax paper. Thanks for catching that.
Gloria Lucero says:

How many calories are in one slice of this bread? Thanks!
Michelle says:

Do we wring out the shredded zucchini?? Usually that’s the case but I only see directions to drain the pineapple. Just making sure.
Momma Cyd says:

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.
Kristin Purles says:

This is a fun way to use zucchini that isn't your typical zucchini bread. It's so good!
Sheryl Vincelette says:

How long should I bake this in a standard loaf pan, 9x5?
Bobbi @ Six Sisters says:

Try checking with a toothpick at the 30 minute mark if you are still cooking in a batch of three loaves.