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Home » Recipe Index » Bread: Quick Breads » Pina Colada Zucchini Bread

Pina Colada Zucchini Bread

August 17, 2011 by Kara Cook 3 Comments

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Looking for a tasty zucchini bread recipe that’s out of the ordinary? This pina colada zucchini bread is bursting with the tropical flavors of pineapple and zucchini. A must try zucchini bread recipe!

We didn’t plant a garden this year. Lucky for us, my parents did. They’ve been giving us lots of zucchini. I know there are lots of folks out there who’d rather get anything besides zucchini, but not us. We love it!

It is just so dang versatile. I’ve been trying all sorts of new zucchini recipes, both savory and sweet. This Pina Colada Zucchini Bread was one of my favorites. Love the crunch of coconut on top. So yummy!
pina-colada-zucchini-bread-recipe

Still want more zucchini recipes? Here are a few more of our favorites:

  • Lime Zucchini Muffins
  • Chocolate Zucchini Bread
  • Buttermilk Zucchini Bread with Chocolate Chips
  • Zucchini Brownies
  • Zucchini with Carrots
  • Zucchini Cobbler
  • Lemon Blueberry Zucchini Cake

PINA COLADA ZUCCHINI BREAD

Yield: 2 large loaves

Pina Colada Zucchini Bread

pina-colada-zucchini-bread-recipe

Loaded with crushed pineapple and coconut, this zucchini bread is a delicious taste of the tropics.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 4 eggs
  • 1 1/2 cups oil
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp coconut extract
  • 3 cups shredded zucchini
  • 1 cup crushed pineapple, drained
  • 4 cups flour
  • 2 1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 1 cup coconut, divided

Instructions

  1. Whisk together eggs, oil, extracts, zucchini, and pineapple.
  2. Combine dry ingredients and stir in till just moistened. Stir in about 2/3 cup of the coconut.
  3. Pour batter into two large loaf pans. Sprinkle remaining coconut on top.
  4. Bake at 325° for about 50-60 minutes, or till toothpick comes out clean.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Chicago Non-Stick 1-Pound Loaf Pan
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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 320Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 262mgCarbohydrates: 41gFiber: 1gSugar: 24gProtein: 4g
© Kara
Cuisine: American / Category: Bread: Quick Breads

Filed Under: Bread: Quick Breads, Recipe Index Tagged With: coconut, pineapple, zucchini

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Reader Interactions

Comments

  1. Nadia

    July 20, 2013 at 2:24 pm

    I just made the pina colada bread. It was delish. My kids kept saying eew as I was shredding the zucchini, but couldn’t wait to taste it when they could smell it baking. They loved it, even with the zucchini in it.

    Reply
    • Kara

      July 22, 2013 at 2:53 pm

      So glad to hear it was a hit!

      Reply
  2. Camille

    August 29, 2011 at 10:20 am

    oh THANK YOU for posting these! I’ve got zucchinis coming out of my ears and need some creative ways to eat them disguised as something else! 🙂 Can’t wait to try these out!

    Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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