Pina Colada Zucchini Bread

Pina Colada Zucchini Bread is ultra-moist and packed with crushed pineapples, coconut, shredded zucchini, and walnuts. It's a fun tropical twist on zucchini bread and a wonderful summer sweet treat.

Prep Time20

Cook Time1

Total Time21

Course: Breads

Servings: servings

Equipment

Ingredients

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1½ teaspoons salt
1 teaspoon baking soda
4 large eggs room temperature
1⅓ cups vegetable oil
1½ teaspoons vanilla extract
1 teaspoon coconut extract
1 teaspoon rum extract
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1 cup chopped walnuts divided
½ cup sweetened shredded coconut

Instructions

Preheat oven to 350 degrees.
Whisk together first 5 ingredients in a large bowl.
In a medium bowl, whisk together eggs, vegetable oil, vanilla extract, coconut extract, and rum extract.
Mix wet ingredients into dry.
Stir in zucchini, pineapple, half the walnuts, and the coconut.
Spray 2 9x5-inch baking pans with cooking spray with flour.
Transfer batter to the pans.
Sprinkle remaining walnuts on top.
Bake for 55 to 70 minutes.
Tent with foil about halfway through the cooking time so the top doesn't get too brown.
Let cool 20 minutes on pan before removing.

Notes

No need to peel the zucchini before shredding it.
No need to squeeze the excess water out of the zucchini.
Store at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or freeze for up to 3 months.

Nutrition