Pina Colada Zucchini Bread

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

1. 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. 
2. Then, in a large mixing bowl, combine the flour, sugar, baking powder, salt and baking soda and mix it together well. 
3. In another small mixing bowl, mix the eggs, vegetable oil, coconut extract, and vanilla extract together.
4. Next, take the small bowl and pour the wet ingredients into the dry ingredients and mix it together until they are just combined. 
5. Now, take the shredded zucchini, crushed (and drained) pineapple, and shredded coconut and fold it into the bread batter. 
6. Now, do your best to evenly pour the batter into the prepared bread pans.
7. 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.
8. After they are done, let the bread cool for 10 minutes and then move them to a wire cooling rack until completely cooled. 
9. 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

Serves: 24 servings

Pina Colada Zucchini Bread Recipe

5 from 3 votes

If you didn’t think a dessert bread existed, well it does! This pina colada zucchini bread is so rich, fluffy, and filled with wonderful tropical flavors.

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Print Pin

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

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

Coconut extract can be found at most grocery stores or on Amazon.

 

Nutrition

Calories: 169 kcal · Carbohydrates: 36 g · Protein: 3 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 0.3 g · Trans Fat: 0.003 g · Cholesterol: 27 mg · Sodium: 244 mg · Potassium: 92 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 75 IU · Vitamin C: 4 mg · Calcium: 31 mg · Iron: 1 mg

Equipment

• 3 8×4 bread pan
• Large Mixing Bowl
• Small Mixing Bowl

Recipe Details

Course: Breads

Cuisine: American

Cost: $12

Author: Steph Loaiza