Pina Colada Zucchini Bread

You will love the tropical flavors in this Pina Colada Zucchini Bread.

Pina Colada Zucchini Bread


  • 3 cups peeled and grated raw zucchini*
  • 3 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 1 cup (20 ounce can) crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut flavoring
  • 1 teaspoon rum flavoring
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 1/2 cups chopped nuts (optional)

* Frozen zucchini also works. Thaw and drain very well. The baked bread also freezes very well.


  1. Heat oven to 350 degrees F. Grease and flour three 9 x 5-inch loaf pans. Or use our Magic Pan Release.
  2. Mix the first four ingredients and beat for two minutes.
  3. Add the pineapple, vanilla extract and two flavorings.
  4. Sift flour, baking powder, salt and baking soda.
  5. If using, stir the nuts into the dry mixture.
  6. Add all to the wet ingredients and mix well.
  7. Bake in prepared loaf pans for 40-50 minutes (until tester comes out clean).

Yield: 3 loaves

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