Pina Colada Zucchini Bread
It is that time of the year when we have an abundant harvest of Zucchini and I love using it in different recipes. Zucchini is such a moist vegetable and really adds a lot of moisture to breads. This is a delicious recipe with Zucchini, pineapple and a hint of coconut, a very flavorful blend. This recipe will make 2 loaves and can be kept in the freezer for up to 3 months.
Pin For LaterHow To Make
Pina Colada Zucchini Bread Recipe
Shred the Zucchini into a mixing bowl and set aside.
While the shredded Zucchini is set aside the moisture will begin to release from the the meat.
In a separate mixing bowl, whisk together the dry ingredients.
In a mixing pitcher, whisk together the wet ingredients.
Stir the wet ingredients into the dry ingredients.
Mix the Zucchini and pineapple into the bread batter.
Bake then remove to a cooling rack.
Recipe 
Yield: 12 Each Loaf

Pina Colada Zucchini Bread
A very moist bread and full of flavor, delicious! A great bread for any occasion.
Ingredients
- 3 cups zucchini, shredded
- 1 cup crushed pineapple, drained
- 4 cups all-purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs, room temperature
- 1-1/2 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup walnuts, roasted & chopped
Instructions
- Wash and dry the Zucchini, then shred it into a mixing bowl, then set it aside.
- In a separate mixing bowl, whisk together the flour, sugar, baking powder, salt and baking powder. Make sure it is all mixed very good, then set aside.
- In a mixing pitcher, whisk together the eggs, oil and extracts. When these wet ingredients have been mixed very well, then pour them into the dry ingredients.
- Mix the Zucchini, drained pineapple, and roasted walnuts into the batter, and the batter will be loose.
- Spray two 5-1/2 X 9-1/2 inch loaf pans with baking spray. Place a piece of parchment on top of the spray, then spray the top of the parchment paper.
- Pour the batter into the prepared loaf pans. Bake in a preheated 350 degree oven for 55 to 60 minutes, or until a toothpick will test clean.
- Remove to a cooling rack, cool for 20 minutes, then remove the bread from the pan.
Notes
The bread can be frozen for up to 3 months.
This Delicious Bread Is Ready To Serve!
Enjoy This Recipe For
Pina Colada Zucchini Bread, it is very moist and full of flavor!
Thanks so much for stopping by the cottage today and spending time in the kitchen with us. I am saving a loaf of this bread in the freezer just for you. Have a fantastic day and come back to see us real soon!
Peace and Joy
Miz Helen
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Some of the best zucchini bread I have ever had!
ReplyDeleteBrenda H
I just love zucchini bread and I love pina coladas so this sounds amazing!! Pinned.
ReplyDeleteYou just seem to have an intuition for flavors. This sounds like paradise!! Thanks for Sharing at the What's for Dinner party! Hope the last weekend of summer is going fantastic!
ReplyDelete