Pina Colada Zucchini Bread is ultra-moist and bursting with crushed pineapple, shredded zucchini, sweet coconut, and crunchy walnuts. This tropical take on classic zucchini bread makes a delightful summer breakfast, brunch item, dessert, or snack.
This quick bread stays tender thanks to the pineapple and fresh zucchini, while shredded coconut and chopped walnuts add texture. The recipe yields two loaves—enjoy one now and freeze the other for later.
Ingredient Notes
- Three extracts: Vanilla, coconut, and rum extracts create the classic piña colada flavor. If you don’t have rum extract, increase the vanilla.
- Zucchini: About 3 medium zucchini will yield 3 cups shredded.
- Nuts: Pecans can be used instead of walnuts if preferred.
How To Make Pina Colada Zucchini Bread
(Full recipe card and exact measurements follow below.)
- Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- Mix wet ingredients. In a separate bowl, whisk the eggs, vegetable oil, vanilla, coconut, and rum extracts.
- Combine. Pour the wet ingredients into the dry and stir just until combined. Fold in the shredded zucchini, drained crushed pineapple, shredded coconut, and half of the chopped walnuts.
- Prepare pans. Spray two 9×5-inch loaf pans with baking spray that contains flour. Divide the batter evenly between the pans and sprinkle the remaining walnuts on top.
- Bake. Bake 55–70 minutes at 350°F, tenting with foil halfway through if the tops are browning too quickly.
- Cool. Allow loaves to cool in the pans about 20 minutes before removing and transferring to a wire rack.
How To Shred Zucchini For Zucchini Bread
Use the large holes of a box grater or the grating attachment on a food processor for best results.
Recipe Tips
- Do not overmix. Stir only until the flour is incorporated.
- Drain the crushed pineapple thoroughly to avoid excess moisture.
- No need to peel zucchini before shredding.
- No need to squeeze the shredded zucchini; the batter accommodates the moisture.
- Tent with foil partway through baking to prevent the crust from getting too dark.
Storage
Store cooled loaves in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
More Ways To Use Zucchini
- Chocolate Zucchini Bread
- Zucchini Cheesecake Bars
- Dark Chocolate Zucchini Muffins
- Zucchini Cupcakes with Caramel Frosting
- Carrot Zucchini Muffins
Pina Colada Zucchini Bread
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Servings: 20 servings
Pin
Print
Pina Colada Zucchini Bread is ultra-moist and packed with crushed pineapple, coconut, shredded zucchini, and walnuts. It’s a tropical twist on classic zucchini bread—ideal for summer.
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 the oven to 350°F (175°C).
-
In a large bowl whisk together the flour, sugar, baking powder, salt, and baking soda.
-
In a medium bowl, whisk the eggs, vegetable oil, vanilla, coconut, and rum extracts.
-
Stir the wet ingredients into the dry just until combined. Fold in the shredded zucchini, drained pineapple, half the walnuts, and the shredded coconut.
-
Spray two 9×5-inch loaf pans with cooking spray containing flour and divide the batter evenly between them. Sprinkle the remaining walnuts on top.
-
Bake 55–70 minutes, tenting with foil about halfway through if the tops brown too quickly.
-
Allow the loaves to cool in the pans about 20 minutes before removing and slicing.
Notes
- No need to peel the zucchini before shredding.
- No need to squeeze out excess zucchini liquid.
- Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Nutrition
Calories: 414 kcal | Carbohydrates: 54 g | Protein: 5 g
Nutrition information is an approximation.
Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!