Pina Colada Zucchini Bread

Name: Pina Colada Zucchini Bread
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 3 loaves (12 pieces each)
Ingredients: 4 cups all-purpose flour; 3 cups sugar; 2 teaspoons baking powder; 1-1/2 teaspoons salt; 1 teaspoon baking soda; 4 large eggs, room temperature; 1-1/2 cups canola oil; 1 teaspoon each coconut, rum and vanilla extracts; 3 cups shredded zucchini; 1 cup canned crushed pineapple, drained; 1/2 cup chopped walnuts or chopped pecans

Total Time Prep: 25 min. Bake: 45 min. + cooling

Yield 3 loaves (12 pieces each)

Contest Winner

Test Kitchen Approved

Pina colada zucchini bread is a fun new take on the usual quick bread loaf. This recipe is filled with tons of summery flavors, from tropical pineapple and coconut to heady rum and vanilla.

Ingredients

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs, room temperature
1-1/2 cups canola oil
1 teaspoon each coconut, rum and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/2 cup chopped walnuts or chopped pecans

Directions

Preheat oven to 350°. Line 3 greased 8x4-in. loaf pans with parchment; grease paper.
In a large bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl, whisk eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini, pineapple and walnuts.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks. Gently remove paper.

Nutrition Facts

1 piece: 225 calories, 11g fat (1g saturated fat), 24mg cholesterol, 165mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.

At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

Recipe Creator