This easy quick bread is perfect for brunch, a sweet treat, or dessert. The pineapple helps keep it ultra moist and the shredded coconut and walnuts add some texture contrast.

As an added bonus, this recipe makes 2 loaves. You can eat one now and freeze one for later.

Ingredient Notes

3 Extracts– I use vanilla extract, coconut extract, and rum extract to give this zucchini read that perfect pina colada flavor. If you don’t have rum extract, just use extra vanilla extract.
You will need 3 medium zucchini to get 3 cups of shredded zucchini.
Pecans can be substituted for the walnuts.

Two Loaves of zucchini bread in baking pans.

How To Make Pina Colada Zucchini Bread

(More detailed instructions in recipe card below.)

Mix dry ingredients. In a large mixing bowl, whisk flour, sugar, baking powder, salt, and baking soda.
Mix wet ingredients. In a medium bowl, whisk eggs, vegetable oil, vanilla extract, coconut extract, and rum extract.
Combine. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the zucchini, pineapple, coconut, and half the walnuts.
Transfer to pans. Spray 2 (9×5-inch) baking pans with baking spray with flour. Divide the batter between the 2 pans. Sprinkle walnuts on top.
Bake for 55 to 70 minutes. Tent with foil about halfway through so the top doesn’t brown too much.
Let cool before removing from pan.

Loaf of zucchini bread with a slice cut.

How To Shred Zucchini For Zucchini Bread

Use the large holes on a box grater or your food processor with the grater attachment.

Recipe Tips

Do not overmix the batter. Just stir until all of the flour is wet.
Drain the pineapple well.
No need to peel the zucchini before shredding it.
No need to squeeze the excess water out of the zucchini.
Be sure to tent the pans with foil part way through the baking time so the tops don’t get too brown.