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.
Serving24 servings
Ingredients
- 4 cups flour
- 2 cups sugar
- 2 teaspoon baking powder
- 1 ½ teaspoon 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