Immerse yourself in the flavors of the tropics with this Pina Colada Zucchini Bread Recipe. Coconut, pineapple, and rum magically mask the flavor of zucchini in this easy-to-make loaf that’ll have your family and guests asking for seconds. Perfect for picky eaters, you can sneak in their veggies in a sweet treat!
Ingredients For Pina Colada Zucchini Bread
To make this tropical-tasting wonder, you need:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Vegetable oil
- Vanilla extract
- Coconut extract
- Dark rum
- Shredded zucchini
- Crushed pineapple
- Chopped walnuts
- Coconut flakes
- Coconut cream
How To Make Moist Pina Colada Zucchini Bread
- Preheat the oven to 350 F. Grease and flour one 5×9-inch loaf pan
- Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl.
- Add the eggs, oil, vanilla extract, coconut extract, and dark rum, and stir just until combined.
- Fold in the shredded zucchini, crushed pineapple, coconut flakes, and chopped walnuts.
- Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
- Let the loaf cool down in the pan for 10 minutes, remove from the pan, and let cool completely in a cooking rack.
Make the topping: combine the coconut cream and flakes in a small bowl and spread over the cooled bread.
Can I Freeze Pina Colada Zucchini Bread?
This bread freezes very well. Wrap it tightly in two layers of plastic wrap and one layer of foil and freeze for up to 3 months.
Simple & Moist Pina Colada Zucchini Bread Recipe
Ingredients
For the bread:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs, room temperature
- ¾ cup vegetable oil (or your favorite oil)
- ½ tsp vanilla extract
- ½ tsp coconut extract
- 1 tbsp dark rum
- 1 ½ cups shredded zucchini
- ½ cup crushed pineapple, drained
- ¼ cup sweetened coconut flakes
- ¼ cup chopped walnuts
For the topping:
- ⅓ cup coconut cream
- ½ cup sweetened coconut flakes
Instructions
- Preheat the oven to 350 F. Grease and flour one 5x9-inch loaf pan
- Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl.
- Add the eggs, oil, vanilla extract, coconut extract, and dark rum, and stir just until combined.
- Fold in the shredded zucchini, crushed pineapple, coconut flakes, and chopped walnuts.
- Pour the batter into the prepared pan and bake for 60-70 mins or until a toothpick inserted in the middle comes out clean.
- Let the loaf cool down in the pan for 10 mins, remove from the pan and let cool completely in a cooking rack.
- Make the topping: combine the coconut cream and coconut flakes in a small bowl and spread over the cooled bread.
Nutrition
Frequently Asked Questions about Pina Colada Zucchini Bread
1. Can I Make This Recipe Without Nuts Due To Allergies?
Absolutely! You don’t have to add the chopped nuts. They are not an essential ingredient.
2. How Can I Tell When The Bread Is Done?
When you insert a toothpick in the middle of the bread and it comes out clean, the bread is done. Also, when fully cooked, it will crack at the top.
3. Can I Use Fresh Pineapple Instead Of Canned?
Yes you can. Chop it finely and make sure it’s not too juicy so it doesn’t affect the texture of the bread.
4. Is It Necessary To Peel The Zucchini?
You don’t have to peel the zucchini! The skin adds little flecks of color and has a lot of nutrients. Wash them properly though!
5. Can I Make Muffins Instead Of Bread?
Yes! This batter makes amazing muffins. Just remember the baking time reduced to 20-25 mins or until the toothpick comes out clean.
Fannie Mitchell
Wednesday 3rd of July 2024
Delicious 😋 recipes 😋 😍 ❤️ 👌