Pina Colada Zucchini Bread Recipe
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show- and won first place! I think you'll love the cake-like texture and tropical flavors."
Sharon Rydbom
Tipton, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 36
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 4 large eggs
- 3 cups sugar
- 3 cups shredded zucchini
- 1-1/2 cups canola oil
- 1 teaspoon each coconut rum and vanilla extracts
- 1 cup canned crushed pineapple drained
- 1/2 cup chopped walnuts or chopped pecans
- Carbohydrate 10.9547931356156 g
- Cholesterol 60.7384259255577 mg
- Fat 6.41178644373244 g
- Fiber 0.486575086918266 g
- Protein 3.09789462362192 g
- Saturated Fat 3.63337594281594 g
- Serving Size 1 1 serving (58g)
- Sodium 4885.00266580162 mg
- Sugar 10.4682180486973 g
- Trans Fat 0.595113667923145 g
- Calories 114 calories
Directions Line the bottoms of three 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 350degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper. Yield: 3 loaves (12 slices each). Originally published as Pina Colada Zucchini Bread in Taste of Home February/March 2009, p46 Print Add to Recipe Box Email a Friend
