Pina Colada Zucchini Bread
This Pina Colada Zucchini Bread brings a taste of the tropics to your breakfast table with its moist texture and sweet pineapple-coconut flavor. Perfect for using up summer zucchini while enjoying a vacation-inspired treat.
Servings: 12 slices
Calories: 280kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium)
- ½ cup crushed pineapple (drained)
- ½ cup coconut milk (full-fat)
- ½ cup sweetened shredded coconut
- ¼ cup toasted coconut flakes (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat the eggs, vegetable oil, and applesauce until well combined. Add the granulated sugar, brown sugar, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Fold in the grated zucchini, crushed pineapple, coconut milk, and shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the toasted coconut flakes on top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Pro Tips: Grate zucchini finely for even distribution. Use full-fat coconut milk for richer flavor. Let the bread cool completely before slicing to prevent crumbling. Toast slices lightly for extra warmth. Storage: Keep wrapped at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for up to 3 months. Variations: Add ½ cup chopped macadamia nuts for crunch. Swap pineapple for mango chunks. Sprinkle with toasted coconut flakes before baking.