Pina Colada Zucchini Bread
“At my husband’s urging, I entered this recipe at the Pennsylvania Farm Show and won first place! I think you’ll love the cakelike texture and tropical flavours.” — Sharon Rydbom, Tipton, Pennsylvania
| Servings | Prep Time | Cook Time |
| 3loaves (12 slices each) | 25minutes | 45minutes |
| Servings | Prep Time |
| 3loaves (12 slices each) | 25minutes |
| Cook Time |
| 45minutes |
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
Portions: loaves (12 slices each)
Units:
|
Ingredients
Portions: loaves (12 slices each)
Units:
|
Instructions
- Line the bottoms of 3 greased and floured 8x4-in. loaf 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, whisk the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
- Transfer to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
Recipe Notes
Nutrition Facts
1 slice: 225 calories, 11g fat (1g saturated fat), 24mg cholesterol, 165mg sodium, 29g carbohydrate (18g sugars, 1g fibre), 3g protein.
