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Pina Colada Zucchini Bread Recipe

Simple & Moist Pina Colada Zucchini Bread Recipe

Coconut, pineapple, and rum magically mask the flavor of zucchini in this easy-to-make loaf loaded with tropical flavors!
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Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 10 SLICES
Calories: 323kcal
Author: Kathy

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

Calories: 323kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 255mg | Potassium: 76mg | Fiber: 2g | Sugar: 28g | Calcium: 4mg | Iron: 8mg