Pina Colada Zucchini Bread Recipe 415 Recipes

PINA COLADA ZUCCHINI BREAD RECIPE

Pina Colada Zucchini Bread Recipe image

Yield 24

Number Of Ingredients 12

Ingredients

4 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs
1 1/2 cups vegetable oil
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups shredded zucchini
1 (8 ounce) can crushed pineapple (drained)
1/2 cup shredded coconut

Steps:

Grease and flour the bottoms and sides of 3 8 x 4 inch loaf pans; set aside.
In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
In a separate bowl, mix together the eggs, oil, and extracts.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the zucchini, pineapple, and coconut.
Pour batter into prepared pans.
Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Makes 3 loaves.
You can also use this batter to make muffins.

Nutrition Facts : Servingsize 1 serving, Calories 6932 kcal, Fat 386 g, SaturatedFat 86 g, Cholesterol 0 mg, Sodium 5964 mg, Carbohydrate 838 g, Sugar 421 g, Protein 74 mg

PINA COLADA ZUCCHINI BREAD

Pina Colada Zucchini Bread image

I'm not a huge zucchini bread fan, but this recipe is the exception. I didn't have any coconut or rum extract so I threw in some Rum and shredded coconut in it's place. I also used twice the amount of pecans the recipe called for. This recipe won first place at the Pennsylvania Farm Show. Recipe courtesy of Sharon Rydborn Tipton of Pennsylvania and Taste of Home. DELICIOUS!

Provided by AmyZoe

Categories Quick Breads

Time 1h15m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 13

Ingredients

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 eggs
1 1/2 cups canola oil
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon vanilla extract
3 cups zucchini, shredded
1 cup crushed pineapple, drained
1/2 cup walnuts (chopped) or 1/2 cup pecans (chopped)

Steps:

Line the bottoms of three greased and floured 8" x 4" loan 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, combine the eggs, oil, and extracts.
Stir in dry ingredients just until moistened.
Fold in the zucchini, pineapple, and walnuts or pecans.
Transfer to prepared pans.
Bake at 350 for 45 to 55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing pans to wire racks.
Gently remove waxed paper.

Nutrition Facts : Calories 221, Fat 10.9, SaturatedFat 0.9, Cholesterol 23.5, Sodium 161.2, Carbohydrate 29.1, Fiber 0.7, Sugar 18, Protein 2.5

PINA COLADA ZUCCHINI BREAD

Pina Colada Zucchini Bread image

This is a fantastic zucchini bread! Sure to please! Recipe Source~ tasteofhome.com

Provided by Angela Pietrantonio

Categories Other Breakfast

Time 1h10m

Number Of Ingredients 11

Ingredients

4 c all-purpose flour
3 c sugar
2 tsp baking powder
1 1/2 tsp salt
1 tsp baking soda
4 eggs
1 1/2 c canola oil
1 tsp each coconut, rum and vanilla extracts
3 c shredded zucchini
1 c canned crushed pineapple, drained
1/2 c chopped walnuts or chopped pecans

Steps:

1. Line the bottoms of three greased and floured 8-in. x 4-in. loaf pans with waxed paper and grease the paper; set aside.
2. 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.
3. Transfer to prepared pans. Bake at 350° 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. 6 points per slice

PINA COLADA ZUCCHINI BREAD RECIPE - (4.1/5)

Pina Colada Zucchini Bread Recipe - (4.1/5) image

Provided by SMorrissey

Number Of Ingredients 13

Ingredients

Pina Colada Zucchini Bread
4 eggs
1 1/2 cups oil
1 1/2 tsp vanilla
1 1/2 tsp coconut extract
3 cups shredded zucchini
1 cup crushed pineapple, drained
4 cups flour
2 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 cup coconut, divided

Steps:

Whisk together eggs, oil, extracts, zucchini, and pineapple. Combine dry ingredients and stir in till just moistened. Stir in about 2/3 cup of the coconut. Pour batter into two large loaf pans. Sprinkle remaining coconut on top. Bake at 325° for about 50-60 minutes, or till toothpick comes out clean.

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