Pina Colada Zucchini Bread
Get ready for a tropical twist on a classic with this irresistible Pina Colada Zucchini Bread! This moist and flavorful loaf combines the subtle sweetness of grated zucchini with the tropical flair of crushed pineapple and shredded coconut. A hint of cinnamon brings warm spice, while optional rum extract adds a touch of island-inspired depth. Perfectly balanced and easy to make, this quick bread is packed with texture, from the juicy fruit to crunchy nuts (optional for extra indulgence). Whether you enjoy it as a breakfast treat, afternoon snack, or dessert, this recipe is a delicious way to use up fresh zucchini while transporting your taste buds straight to paradise. Ready in just over an hour and ideal for sharing, this crowd-pleaser will quickly become your new go-to zucchini bread recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 2 pieces Large eggs
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Rum extract (optional)
- 1 cups Crushed pineapple (drained)
- 0.75 cups Unsweetened shredded coconut
- 1 cups Grated zucchini
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, beat together the eggs, granulated sugar, and brown sugar until well combined.
Add the vegetable oil, vanilla extract, and rum extract (if using) to the egg and sugar mixture. Whisk until smooth.
Stir in the drained crushed pineapple, shredded coconut, and grated zucchini until evenly distributed.
Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
If using nuts, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 475.4 g | 173% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 261.6 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 302 mg | 23% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
