Best 5 Pina Colada Zucchini Bread Recipes
Pina colada zucchini bread is a tropical twist on a classic quick bread, combining the flavors of pineapple, coconut, and rum with the subtle sweetness of zucchini. This moist and flavorful bread is perfect for summer gatherings, potlucks, or a special treat for the family. With its vibrant green color and irresistible aroma, pina colada zucchini is sure to be a hit with everyone who tries it.
Let's cook with our recipes!
PINA COLADA ZUCCHINI BREAD
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and - won first place! I think you'll love the cake-like texture and tropical flavors. -Sharon Rydbom, Tipton, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 3 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
Nutrition Facts : Calories 225 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
PINA COLADA ZUCCHINI BREAD RECIPE
Yield 24
Number Of Ingredients 12
Steps:
- Grease and flour the bottoms and sides of 3 8 x 4 inch loaf pans; set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl, mix together the eggs, oil, and extracts.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the zucchini, pineapple, and coconut.
- Pour batter into prepared pans.
- Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- Makes 3 loaves.
- You can also use this batter to make muffins.
Nutrition Facts : Servingsize 1 serving, Calories 6932 kcal, Fat 386 g, SaturatedFat 86 g, Cholesterol 0 mg, Sodium 5964 mg, Carbohydrate 838 g, Sugar 421 g, Protein 74 mg
PINA COLADA ZUCCHINI BREAD
I'm not a huge zucchini bread fan, but this recipe is the exception. I didn't have any coconut or rum extract so I threw in some Rum and shredded coconut in it's place. I also used twice the amount of pecans the recipe called for. This recipe won first place at the Pennsylvania Farm Show. Recipe courtesy of Sharon Rydborn Tipton of Pennsylvania and Taste of Home. DELICIOUS!
Provided by AmyZoe
Categories Quick Breads
Time 1h15m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Line the bottoms of three greased and floured 8" x 4" loan pans with waxed paper and grease the paper. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
- In another bowl, combine the eggs, oil, and extracts.
- Stir in dry ingredients just until moistened.
- Fold in the zucchini, pineapple, and walnuts or pecans.
- Transfer to prepared pans.
- Bake at 350 for 45 to 55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing pans to wire racks.
- Gently remove waxed paper.
Nutrition Facts : Calories 221, Fat 10.9, SaturatedFat 0.9, Cholesterol 23.5, Sodium 161.2, Carbohydrate 29.1, Fiber 0.7, Sugar 18, Protein 2.5
PINA COLADA ZUCCHINI BREAD RECIPE - (4.1/5)
Provided by SMorrissey
Number Of Ingredients 13
Steps:
- Whisk together eggs, oil, extracts, zucchini, and pineapple. Combine dry ingredients and stir in till just moistened. Stir in about 2/3 cup of the coconut. Pour batter into two large loaf pans. Sprinkle remaining coconut on top. Bake at 325° for about 50-60 minutes, or till toothpick comes out clean.
PINA COLADA ZUCCHINI BREAD
This is a fantastic zucchini bread! Sure to please! Recipe Source~ tasteofhome.com
Provided by Angela Pietrantonio
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Line the bottoms of three greased and floured 8-in. x 4-in. loaf pans with waxed paper and grease the paper; set aside.
- 2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
- 3. Transfer to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper. 6 points per slice
Tips:
- For a richer flavor, replace the vegetable oil with melted butter.
- Add a ½ cup of chopped walnuts or pecans for a nutty crunch.
- For a sweeter bread, increase the amount of sugar to 1 ½ cups.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To prevent the bread from sticking to the pan, grease and flour the pan before pouring in the batter.
- Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Conclusion:
Pina colada zucchini bread is a delicious and moist bread that is perfect for summer. The combination of pineapple, coconut, and rum extract gives it a tropical flavor that is sure to please everyone. This bread is also very easy to make, so it is a great option for beginner bakers. Whether you are looking for a sweet treat to enjoy with your morning coffee or a dessert to serve at your next party, pina colada zucchini bread is sure to be a hit.
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