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.
Another zucchini recipe to try: Cinnamon Zucchini Cake with Cream Cheese Frosting (it’s one of our most popular recipes!)
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?
With your gardens in full bloom, you probably have more zucchini than you know what to do with, so why not make some more bread? Try out our CLASSIC ZUCCHINI BREAD, WHOLE WHEAT LEMON ZUCCHINI BREAD, CHOCOLATE ZUCCHINI BREAD RECIPE, and of course will fall right around the corner, PUMPKIN ZUCCHINI BREAD recipe.
Take a look at the complete list of ingredients and kitchen items you’ll need for the best zucchini recipe:
Pina colada quick bread recipe ingredients:
- Baking powder
- Baking soda
- Vegetable oil
- Coconut extract (you can find it HERE)
- Vanilla extract
- Crushed pineapple
- Shredded coconut
If you want to avoid the canned pineapple, feel free to get a fresh one and follow the instructions from Livestrong.com on how to make crushed pineapple from a fresh pineapple.
You’ll also need these baking items for this zucchini bread with pineapple:
- (3) 8 x 4 inch loaf pans (THIS would be perfect!)
- Large mixing bowl
- Small mixing bowl
- Shredder or food processor
- Nonstick cooking spray
- Wire cooling racks
- Coconut Extract (Find it HERE)
Quick and Easy Dinner Meals!
Our most popular cookbook – Dinner Made Easy – is all about quick, easy, and delicious family dinner entrees. We did all the organization, all the taste-testing with picky kids, and all the hacks to cut the prep time so that you can focus on spending more time with your family.
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
The complete family meal game plan in this cookbook is arranged in seven popular categories:
30 Minutes or Less including recipes for: Skillet Pork Lo Mein, Parmesan Pork Chops, and Ham and Pineapple Pizza Roll-ups.
5 Ingredients or Less including recipes for: Easy Gnocchi Casserole, Sweet and Tangy Meatballs, and Baked Sloppy Joes.
Pantry Essentials including recipes for: Seven-Can Tortilla Soup, Crispy Coconut Strips with Pina Colada Dipping Sauce and French Dip Crescents.
Slow Cooker including recipes for: Honey Garlic Chicken, Tuscan Soup, and Mongolian Beef.
Freezer Meals including recipes for: Kung Pao Chicken, Country-Style BBQ Spareribs, and Beef and Mushrooms.
One Pan, One Pot including recipes for: One-Dish Baked Fajitas, Sunrise Skillet, and Mushroom Asparagus Chicken Stir Fry.
Casseroles including recipes for: Cheesy Chicken Quinoa Casserole, Country Breakfast Casserole, and John Wayne Casserole.
We are so excited to share these recipes with you. Order your copy today!
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Bake off these fantastic zucchini bread loaves!
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!
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Do you love tasty food? If so, then I hope you are subscribed to our YouTube channel! Our recipes are perfect for your picky eaters. Plus you get to see each recipe made from beginning to end
More bread recipes you will love!
- BUTTERSCOTCH BANANA BREAD RECIPE
- PUMPKIN CHOCOLATE CHIP BREAD
- INSTANT POT PUMPKIN SNICKERDOODLE BREAD
- PINEAPPLE BANANA BREAD
- PUMPKIN BREAD WITH MAPLE FROSTING RECIPE
- CHOCOLATE ZUCCHINI BREAD
Be sure to not miss another recipe!
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.