Pina Colada Zucchini Bread
This luscious Pina Colada Zucchini Bread combines tropical flavors of pineapple and coconut with the moistness of zucchini, creating a unique twist on a classic quick bread.
Ingredients
For the Bread
- 2 cups grated zucchini (squeezed dry)
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped almonds (optional) Optional ingredient
- 1/2 cup mini chocolate chips (optional) Optional ingredient
- 1 teaspoon rum extract (optional) Optional ingredient
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the grated zucchini, sugar, vegetable oil, and eggs using a whisk until smooth.
- Stir in the vanilla extract, coconut extract, and crushed pineapple, mixing well to incorporate all flavors.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined; avoid over-mixing to keep the bread light and fluffy.
- If you like, fold in the chopped almonds and mini chocolate chips for added texture and sweetness.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!
Notes
Check for doneness early to avoid overbaking. You can add coconut flakes for an extra punch, or try an air fryer version at 320°F (160°C) for 25-30 minutes.