Looking for a unique twist on traditional zucchini bread? This Zucchini Piña Colada Bread recipe combines the fresh, moist texture of zucchini with the tropical flavors of pineapple and coconut, creating a delightful and aromatic treat that’s perfect for any occasion.
Whether you’re baking for breakfast, a snack, or dessert, this bread delivers a moist crumb infused with the sunny essence of the Caribbean. Imagine tender slices bursting with the natural sweetness of pineapple, the crunch of shredded coconut, and a subtle hint of rum flavor—without the alcohol!
It’s a fantastic way to use up zucchini from your garden while indulging your taste buds in a flavor-packed experience.
Not only is this bread delicious, but it’s also a great conversation starter at brunches and potlucks. The combination of ingredients is unexpected yet harmonious, making it a standout in any bread basket.
Plus, it’s simple enough for bakers of all skill levels. Ready to bring some tropical vibes into your kitchen?
Let’s dive into this vibrant recipe and discover why it will become your new favorite zucchini bread variation.
Why You’ll Love This Recipe
This Zucchini Piña Colada Bread is a perfect balance of moistness, sweetness, and tropical flair. Here’s why it’s sure to become a staple in your baking repertoire:
- Moist and tender: The shredded zucchini ensures every bite is soft and perfectly moist, preventing the bread from drying out.
- Tropical twist: Pineapple and coconut add delightful bursts of flavor that elevate this bread far beyond the usual zucchini loaf.
- Easy to make: With straightforward ingredients and steps, this recipe is manageable even for beginner bakers.
- Versatile: Great for breakfast, afternoon tea, or a light dessert, and it freezes well for future enjoyment.
- Family-friendly: A fantastic way to sneak veggies into a sweet treat kids and adults will both love.
Ingredients
- 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup crushed pineapple (drained)
- ½ cup shredded sweetened coconut
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Optional: 2 tbsp rum or rum extract for authentic piña colada flavor
Equipment
- Large mixing bowl
- Medium mixing bowl
- Box grater or food processor (for shredding zucchini)
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- 9×5 inch loaf pan
- Parchment paper or non-stick cooking spray
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan with non-stick spray or line it with parchment paper for easy removal.
- Prepare the zucchini: Wash and trim the zucchini, then shred it using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid a soggy bread.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract (and rum or rum extract if using) until smooth and combined.
- Add pineapple and coconut: Stir in the crushed pineapple and shredded coconut to the wet mixture, folding gently to combine.
- Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to keep the bread tender.
- Fold in zucchini: Gently fold the shredded zucchini into the batter, ensuring even distribution without overworking the mix.
- Pour batter into loaf pan: Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake: Place in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Tips & Variations
“For the best texture, make sure to squeeze out excess moisture from your shredded zucchini. This step prevents the bread from becoming too wet and dense.”
- Make it vegan: Substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use coconut oil instead of vegetable oil.
- Add nuts: Fold in ½ cup chopped macadamia nuts or walnuts for extra crunch and flavor.
- Gluten-free option: Replace all-purpose flour with a gluten-free baking blend suitable for breads.
- Extra tropical flair: Mix in a handful of chopped dried mango or pineapple chunks for more texture.
- Spice it up: Increase cinnamon and nutmeg slightly for a warmer spice profile.
- Use fresh pineapple: If you prefer, substitute canned pineapple with fresh chopped pineapple for a fresher taste.
Nutrition Facts
| Nutrient | Amount per Slice (1/12 loaf) |
|---|---|
| Calories | 180 kcal |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 35 mg |
| Sodium | 210 mg |
| Total Carbohydrates | 23 g |
| Dietary Fiber | 1.5 g |
| Sugars | 14 g |
| Protein | 2 g |
Serving Suggestions
This zucchini piña colada bread is delicious served warm or at room temperature. Here are some ideas to elevate your serving experience:
- Spread a thin layer of softened cream cheese or vegan cream cheese for a tangy contrast.
- Enjoy with a cup of your favorite tropical tea or coffee for a relaxing breakfast or afternoon treat.
- Top slices with a drizzle of honey or agave syrup if you prefer extra sweetness.
- Serve alongside fresh fruit salad for a balanced brunch menu.
- Toast slices lightly and spread with coconut butter for an indulgent snack.
Conclusion
Embracing the tropical allure of the piña colada in a moist, flavorful zucchini bread is a delightful way to switch up your baking routine. This recipe is perfect for anyone looking to enjoy a sweet treat that’s bursting with fresh flavors and a hint of the Caribbean.
It’s versatile, easy to prepare, and sure to impress family and friends alike. Whether you’re a seasoned baker or just starting out, the simple steps and accessible ingredients make this a go-to recipe for all seasons.
Don’t forget to check out other exciting recipes on our site to complement your baking adventures! For more wholesome and delicious ideas, try our Veggie Bread Recipes That Are Easy and Delicious, or explore healthy, refreshing options like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.
If you want cozy comfort food that’s plant-based, the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food is a must-try!
📖 Recipe Card: Zucchini Pina Colada Bread
Description: A moist and tropical quick bread combining fresh zucchini and pineapple flavors with a hint of coconut. Perfect for a refreshing twist on classic zucchini bread.
Prep Time: PT15M
Cook Time: PT50M
Total Time: PT65M
Servings: 8 servings
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and shredded coconut.
- In another large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
- Stir in grated zucchini and crushed pineapple into the wet mixture.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition: Calories: 280 kcal | Protein: 3 g | Fat: 12 g | Carbs: 38 g
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