Pineapple and coconut bring the tropical flavors for this zucchini bread. Delectable, moist, and drink with umbrella is optional.
Variations
Gluten-free – The flour can be replaced with your favorite 1:1 gluten-free flour blend.
Extracts – Instead of vanilla, try rum extract.
Notes
The mixture will be thick before the addition of pineapple and shredded zucchini. Don’t be worried. Once mixed in, the liquid from those ingredients will give it a good consistency.
Piña Colada Zucchini Loaf
Zucchini loaf filled with tropical flavors of pineapple and coconut.
Servings: 1 loaf
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- ½ cup canola or vegetable oil
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
- 1½ cups shredded zucchini
- 6 ounces crushed pineapple drained well
- ¼ cup chopped walnuts
- ¼ cup shredded unsweetened coconut
Instructions
- Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper and set aside.
- In a large bowl, combine flour, sugar, baking powder, salt, and baking soda.
- In a medium bowl, whisk the eggs, oil, coconut extract, and vanilla extract. Pour the egg mixture into the dry ingredients and stir until just moistened. The mixture will be thick, but will get more liquid from the pineapple and zucchini.
- Fold in the shredded zucchini and pineapple. Then fold in the chopped walnuts and shredded coconut.
- Pour mixture into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Check at the 45 minute mark to make sure the top of the loaf isn't too brown. Cover with foil at this point if the loaf is browning too much.
- Remove from the oven and cool on a wire rack.
Notes
This loaf can be stored on the counter in an airtight container for up to 3 days. You can store it in the refrigerator for up to 5 days and in the freezer for up to 3 months.
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