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
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)
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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.
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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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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
Pina Colada Zucchini Bread Recipe
- 4 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 4 large eggs
- 1½ 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
- 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 degrees 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.
- Coconut extract can be found at most grocery stores or on Amazon.
- 3 8×4 bread pan
- Large Mixing Bowl
- Small Mixing Bowl
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