Pina Colada Zucchini Bread Recipe

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 Time20

Cook Time40

Total Time1

Course: Dessert, Side Dish

Cuisine: American

Keyword: dessert bread, pina colada, sweet bread, Zucchini recipe

Servings:

Calories: 169kcal

Equipment

3 8x4 bread pan
Large Mixing Bowl
Small Mixing Bowl

Ingredients

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

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 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.

Notes

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

Nutrition