Delicious and Nutritious Pina Colada Zucchini Bread Recipe

Greetings, fellow bakers and zucchini enthusiasts! Today, I have a recipe that combines the tropical flavors of Piña Colada with the classic goodness of zucchini bread. Let me introduce you to the Piña Colada Zucchini Bread – a dessert that’s going to tantalize your taste buds and transport you to a tropical paradise.

But wait, why zucchini in bread? You might wonder. Well, the answer is simple – zucchini adds moisture and tenderness to quick bread while being low in calories. Plus, it’s an excellent way to incorporate vegetables into your diet, especially if you have picky eaters at home.

If you think that this recipe is just like any other bread recipe out there, think again. The combination of shredded zucchini, crushed pineapple, and coconut extract gives this bread a unique flavor profile that will make your taste buds sing. And for those who are not into nuts, this recipe doesn’t call for any walnuts or pecans, making it perfectly nut-free.

This Piña Colada Zucchini Bread is perfect for any occasion – breakfast, dessert, or snack time. Serve it freshly baked or toasted with a cup of tea or coffee to start the day off right or as a sweet finish to a lovely meal. Trust me; this bread will become one of your go-to dessert recipes in no time.

So, let’s get baking! Join me through each step of the recipe as we turn some ordinary ingredients into something extraordinary – a flavorful tropical loaf cake that’s moist and delicious.

Why You’ll Love This Recipe

Pina Colada Zucchini Bread
Pina Colada Zucchini Bread

Picture this: a light and fluffy bread, infused with tropical flavors, and packed with healthy ingredients. It sounds too good to be true, right? Well, I’m here to tell you that it’s not! This Pina Colada Zucchini Bread Recipe is here to give you summer vibes all year long.

Not only is this bread a crowd favorite, but it’s also packed with nutrients. Zucchini is the star ingredient in this recipe, adding moisture and fiber. Plus, who doesn’t love sneaking vegetables into their dessert?

But let’s talk about the flavors for a second. With hints of coconut, vanilla, pineapple, and a crunch from walnuts or pecans, one bite will transport you straight to a tropical island. This bread is perfect for breakfast with your coffee or tea or even as an afternoon snack.

And let’s not forget about versatility. You can make muffins out of this recipe or even a loaf cake. The options are endless!

Trust me when I say that after you bake this Pina Colada Zucchini Bread Recipe once, it will become a staple in your recipe book. It’s easy, delicious, healthy and versatile – four things we all look for in our quick bread or dessert recipes. So what are you waiting for? Get your ingredients ready and bake away!

Ingredient List

 Sweet and tropical flavors meet in this Pina Colada Zucchini Bread!
Sweet and tropical flavors meet in this Pina Colada Zucchini Bread!

Let’s Get Cooking!

Before starting our baking adventure, I’ve gathered all the ingredients to prepare one of the most delicious Pina Colada Zucchini Bread recipes ever! Here’s everything you’ll need:

  • Zucchini: What makes this recipe unique is undoubtedly the zucchini. Please make sure to peel it before shredding and remove any seeds. Three cups of shredded zucchini will keep your bread moist.
  • Crushed Pineapple: One cup of well-drained crushed pineapple adds texture and moisture to your Pina Colada Zucchini Bread.
  • Eggs: You will need four large eggs at room temperature.
  • Canola oil: Two cups of canola oil provide a soft crumb and light texture to your bread. Alternatively, you can use vegetable or coconut oil.
  • Sugar: To counterbalance the bitterness of the zucchini, two cups of granulated sugar, preferably organic, are needed.
  • All-purpose flour: Three cups of all-purpose flour will help to bind all the ingredients together for a perfect texture.
  • Baking soda, salt and baking powder: One and a half teaspoons of baking soda, one teaspoon of salt, and two teaspoons of baking powder are essential for making your bread rise properly.
  • Vanilla extract and coconut extract: One tablespoon of vanilla extract for flavor, combined with a half teaspoon of coconut extract for tropical flavors that will blow your taste buds!
  • Walnuts or pecans (optional): If you want some crunch in every bite, add half a cup of chopped walnuts or pecans. They pair incredibly well with pineapple and coconut flavors.

That’s everything we need for this recipe! Ahead we go to section 4 -The Recipe How-To-.

The Recipe How-To

 Your taste buds will thank you with each bite of this delicious loaf.
Your taste buds will thank you with each bite of this delicious loaf.

Now that you have gathered all the necessary ingredients, it’s time to bake this pina colada zucchini bread.


  1. Preheat your oven to 350°F/175°C.
  2. Peel and shred your zucchini until you get 2 cups.
  3. Drain your crushed pineapple thoroughly.
  4. Combine 4 eggs, 1 cup of canola oil, 2 cups of granulated sugar, and 1 tsp of vanilla extract in a large mixing bowl, then whisk well.
  5. Mix in the shredded zucchini, and the drained crushed pineapple into the mixture from step 4.

    Pro Tips: Make sure your eggs are at room temperature, as they will help with the bonding of the other ingredients. To avoid having a dry bread, create a hole in the center of your mixture and don’t over-mix.

  6. In a separate mixing bowl, combine 3 cups of all-purpose flour, 1 tsp of baking soda, 2 tsps of baking powder, and 1 tsp of salt.

  7. Slowly incorporate the dry ingredients from step 6 into the wet mixture.

    Pro-Tips: To avoid adding too much air into the mix while combining the ingredients, use a spatula or wooden spoon instead of an electric mixer.

  8. Finally, add in some tropical flavors by mixing in half a cup of chopped walnuts or pecans (optional).

    Pro-Tips: Adding nuts helps to improve texture crunchiness and bring natural sweetness to your bread.

  9. Grease two loaf pans with canola oil or cooking spray before pouring in the batter.

  10. Bake for approximately an hour, or until a toothpick poked into the middle comes out clean.

How to tell when Pina Colada Zucchini Bread is ready

One way to know when your pina colada zucchini bread is done is by using a toothpick – insert it into the center of your loaf; if it comes out relatively dry with few or no crumbs sticking to it when you remove it- then your bread is properly cooked through.

Remember not to undercook loaf cakes like this one – if you do so, they may come out too soft and crumble apart when you slice them later on.

Allow cooling for approximately 10-15 minutes after baking, leading to a perfect aroma and warm goodness!

Substitutions and Variations

 Who said zucchini bread had to be boring? Add some excitement with this recipe!
Who said zucchini bread had to be boring? Add some excitement with this recipe!

Welcome to the Substitutions and Variations section where you’ll find exciting ways to add a creative twist to your Pina Colada Zucchini Bread Recipe. Change the recipe’s flavors or ingredients according to your taste preference!

One of the best things about this recipe is how versatile it is. Whether you want to change the nuts, fruits, or spices used, you can customize this recipe based on what is available in your pantry.

Are walnuts not your favorite? Substitute them with pecans or macadamia nuts. Do you crave more tropical flavors to match the pineapple and coconut zest? Try adding some shredded coconut or guava. You can also add chocolate chips for a sweet indulgent touch.

Moreover, if you want to make this bread healthier, try using whole wheat flour instead of all-purpose flour, or add oats for added fiber.

Zucchini Bread lovers might want to try variations like Chocolate Zucchini Bread or Pineapple Zucchini Muffins to keep things interesting. You can even swap out the Pineapple with Banana for a scrumptious Banana Bread texture.

Another helpful tip when making zucchini bread is that if you’re not a fan of dried-out bread crumbs, it’s best to peel your zucchinis before shredding them.

With these substitutions and variations, it’s guaranteed that your Pina Colada Zucchini Bread will never come out the same twice.

Serving and Pairing

 Don't be fooled by the vegetables hiding in this sweet treat.
Don’t be fooled by the vegetables hiding in this sweet treat.

Now that your Pina Colada Zucchini Bread has come out of the oven, it’s time to think about how best to serve and pair this tropical treat. Once cooled, slice the bread into thick rounds and serve it plain, topped with a dollop of whipped cream or slathered with sweetened cream cheese frosting – the options are endless!

The bread has a fluffy texture with a lightly sweet pineapple flavor and hints of coconut. This makes it perfect for a variety of occasions. It makes for an excellent breakfast treat, paired with a warm cup of coffee or herbal tea. Alternatively, when sliced thinly, it can be served as an elegant dessert at dinner parties or potlucks.

Those looking for an added crunch and nutty flavor can sprinkle chopped walnuts or pecans on top before baking. This adds a delightful texture that pairs well with the softness of the zucchini bread while enhancing the tropical flavors.

For those feeling extra indulgent, serve slices with a side of ice cream or frozen yogurt. The creamy texture and fruity flavors perfectly complement each other.

Overall, this Pina Colada Zucchini Bread is a perfect dessert recipe to add to your collection. Its tropical flavors make it an excellent option for those seeking a change from their traditional quick bread recipe, such as banana bread. Serve this succulent bread for breakfast, snack in the afternoon or dessert after dinner; its enticing aroma and flavorful taste are bound to impress everyone!

Make-Ahead, Storing and Reheating

 Perfect for a summer day or a getaway in a tropical paradise.
Perfect for a summer day or a getaway in a tropical paradise.

So, you’ve made a delicious Pina Colada Zucchini Bread and now you’re wondering what’s the best way to store it and how to reheat it for later. Luckily, there are a few tips and tricks that can help you enjoy your bread even after a few days.

To store your Pina Colada Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. You can also use a resealable plastic bag, but ensure that you remove as much air as possible before sealing it. The bread will keep fresh for up to 3-4 days if stored properly in the refrigerator.

As for reheating, there are several ways to make your bread warm and enjoyable again. If you want to serve the bread warm, preheat the oven to 350°F (180°C). Make sure to remove any wrapping or packaging from the bread before placing it on an oven-safe dish or tray. Bake it for 10-15 minutes until heated through.

Microwaving is also an option for quick reheating. Cut the desired portion of bread and place it on a microwave-safe plate. Heat it on high for 20-30 seconds until the bread is warm.

You can also toast or grill a slice of bread for added texture and flavor. Simply slather some butter on top of the slice and toast it in a toaster or over a pan until brown and crispy.

It’s important to note that the bread may come out dry if overcooked or reheated too many times. So, be mindful when reheating leftovers and follow these tips for perfect results every time.

With these easy storing and reheating recommendations, you’ll be able to keep enjoying this tropical-flavored Pina Colada Zucchini Bread long after it’s been baked!

Tips for Perfect Results

 This bread is filled with juicy pineapple, coconut, and a dose of zucchini.
This bread is filled with juicy pineapple, coconut, and a dose of zucchini.

In my baking experience, I have learned a variety of helpful tips and tricks that can help you achieve perfect results with this Pina Colada Zucchini Bread Recipe. Here are some of the most useful ones:

Firstly, make sure you peel and shred your zucchini properly. If the zucchini is not shredded nicely, it might end up making your bread come out dry, or with an off texture. Also, try to drain as much liquid as possible from the shredded zucchini before using it in the batter.

Secondly, it’s essential to have your eggs at room temperature before adding them to your batter. It allow them to emulsify with the other ingredients easily, leading to a better texture and flavor.

Thirdly, while mixing up the ingredients for the batter, be careful not to over-mix it. Over-mixing can lead to a dry and tough bread. The moment when all ingredients are well combined is when you should stop mixing.

Fourthly, always preheat your oven before baking. A hot oven is fundamental for ensuring that your bread rises correctly, forming a beautiful crust and texture.

Fifthly, if you want your bread to have more of tropical flavors like Pina Colada then add additional coconut extract or sugar as per your preference. Also if you don’t want it too sweet try reducing the sugar level by ¼ cup.

Sixthly, consider adding additional walnuts or pecans nuts to give a crunchier taste to your Pina Colada Zucchini Bread Recipe.

Lastly but not least, while baking quick breads like this one always avoid opening the oven door frequently otherwise it can cause temperature fluctuations and affect how evenly your bread will bake in the oven.

With these tips in mind, you should be able to enjoy perfectly baked Pina Colada Zucchini Bread sticks that are moist and flavorful with burst of tropical flavors. Happy baking!


Now that you have all the information you need to create a delicious Pina Colada Zucchini Bread, you may have some questions. Here are some frequently asked questions with detailed answers to help ensure your baking experience is flawless.

Do you peel zucchini before grating it for zucchini bread?

When making zucchini bread, it might be tempting to remove the skin, but it’s actually not necessary as the zucchini will blend in with the rest of the bread. However, it’s important to grate the zucchini finely to ensure it melts seamlessly into the mixture. Nobody wants large chunks of zucchini in their bread, right? So go ahead and keep that skin on, and shred it up nice and small.

Do you squeeze out the liquid from zucchini for bread?

When making zucchini bread, some recipes advise removing excess moisture from the grated zucchini by squeezing it with a clean kitchen towel. However, it’s not always necessary to do so. In fact, squeezing the squash may actually eliminate some of the desired moisture needed for the bread’s texture. Ultimately, the decision to squeeze or not is yours to make. Keep in mind that an excessively juicy zucchini may benefit from a gentle squeeze.

Why does my zucchini bread crumble when I cut it?

One reason why your slice of zucchini bread might be falling apart is due to slicing it while it’s still too warm. Because of the bread’s high moisture content, it can crumble easily when it’s hot. To avoid this, let the bread cool for a minimum of 30 minutes before slicing into it.

Why does my zucchini bread come out dry?

Making zucchini bread that turns out dry can be a frustrating experience. One common cause of dryness is inaccurately measuring the ingredients or baking the bread for too long. It’s crucial to pay close attention to the baking time and check that the bread is moist by inserting a toothpick into the center before taking it out of the oven. Aim for a toothpick with slightly tender crumbs attached, rather than a completely dry toothpick.

Bottom Line

In conclusion, this Pina Colada Zucchini Bread recipe is the perfect addition to any baker’s collection. With its unique blend of tropical flavors and moist texture, it’s a sure-fire crowd-pleaser that will have your taste buds singing. This recipe is easy to follow and customize, making it a versatile choice whether you’re serving it for breakfast, dessert, or snack time.

So why wait? Gather your ingredients, preheat your oven, and get baking! Whether you’re an experienced baker or just starting out, this recipe is sure to impress. And with its tasty combination of zucchini, pineapple, and coconut flavors, it’s an unforgettable treat that everyone will love. Give it a try today and discover why this Pina Colada Zucchini Bread recipe is simply irresistible.

Pina Colada Zucchini Bread

Pina Colada Zucchini Bread Recipe

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!
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Breads, For Large Groups, Fruit, Pineapple, Potluck, Quick Breads, Tropical, Vegetable
Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 3 loaves
Calories: 221kcal


  • 4 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 1/2 cups canola oil
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 3 cups zucchini, shredded
  • 1 cup crushed pineapple, drained
  • 1/2 cup walnuts (chopped) or 1/2 cup pecans (chopped)


  • 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.

Your Own Notes


Serving: 65g | Calories: 221kcal | Carbohydrates: 29.1g | Protein: 2.5g | Fat: 10.9g | Saturated Fat: 0.9g | Cholesterol: 23.5mg | Sodium: 161.2mg | Fiber: 0.7g | Sugar: 18g

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