If I’m being totally honest, I’m not huge on zucchini bread. I always think this bread would be good if only it didn’t have all these zucchini bits in it. But once in a while, a good recipe changes my mind. For me, it’s this one from Taste of Home – with a few adjustments of my own.
I’m big into this recipe because it’s full of just as much good stuff – AKA pineapple and coconut – as it is zucchini. I’m also a fan because in the hottest days of summer is when I’m craving tropical flavors the most. And I’ve got a bumper crop of squash.
Piña Colada Zucchini Bread Ingredients
OK, let’s cut to the chase. Here’s what you’ll need for this recipe:
- 4 cups flour
- 2½ cups sugar
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 4 eggs
- 1½ cups vegetable oil (you can sub in some coconut oil if you want)
- 2 tablespoons rum
- 1 teaspoon vanilla extract
- 3 cups shredded zucchini
- 20-ounce can crushed pineapple, drained
- 1 cup shredded, unsweetened coconut, divided
Mixing It All Up (+ Baking)
Mixing this bread up is easy. Start by whisking together the flour, sugar, soda, baking powder and salt in a very large bowl. Then in another bowl, whisk together the eggs, oil, rum and vanilla extract. If you have coconut extract, feel free to add a teaspoon. If you have rum extract, use a teaspoon in place of the rum in this recipe (it’ll be more potent).
Pour the wet ingredients into the dry, along with the pineapple and stir until just combined. Then fold in the zucchini and three-quarters of a cup of coconut.
For baking, you can use just about any loaf pan you like, but this recipe divides perfectly into three 8×4″ loaf pans. Or two of those and two mini loaf pans. You get the idea. Just grease the pans and line with parchment. Fill them about three-quarters full and top with the remaining quarter cup of unsweetened coconut. Pop in a 350ºF oven for 50 minutes or until a toothpick comes out clean.
How’s It Taste?
The result is pretty darn tasty. You get a little kick of rum but plenty of sweetness from the pineapple. Also, I’m a big fan of crunchy coconut on the top.
Personally, I’d eat this just for breakfast, but it’s got enough charm to bring to a party. Cheers!
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