Go Back

Pina Colada Zucchini Bread

Pina colada zucchini bread turns crushed pineapple, shredded coconut, and rum extract into a tender quick bread studded with moist grated zucchini. Toasted coconut on top adds a golden crunch while a toothpick test confirms the center is set.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 0.5 cup crushed pineapple, drained drained
  • 1 tsp rum extract or vanilla extract
Zucchini and mix-ins
  • 1 cup grated zucchini moisture squeezed out
  • 0.5 cup shredded sweetened coconut plus 2 tbsp for topping
  • 0.25 cup chopped macadamia nuts optional

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan.
  2. Set the loaf pan aside so it’s ready for batter.
Mix dry ingredients
  1. Whisk together flour, baking soda, baking powder, and salt in a mixing bowl until evenly combined.
Mix wet ingredients
  1. Whisk eggs, vegetable oil, and granulated sugar until smooth.
  2. Stir in crushed pineapple and rum extract (or vanilla extract) until distributed.
Combine the batter
  1. Fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  2. Fold in grated zucchini, shredded sweetened coconut, and chopped macadamia nuts if using.
Bake
  1. Pour batter into the prepared pan and sprinkle the remaining 2 tbsp shredded coconut over the top.
  2. Bake at 350°F for 55–65 minutes, until the coconut topping is toasted golden and a toothpick comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 10 minutes.
  2. Transfer to a wire rack and cool completely before slicing.

Notes

Pro tip: Squeeze the grated zucchini very well so the loaf stays tender instead of soggy. Store airtight at room temperature for 2 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a lighter twist, swap half the vegetable oil for unsweetened applesauce if you want reduced fat without changing the bake time much.