Piña Colada Zucchini Bread
2016-07-19- Cuisine: American
- Course: Breakfast/Brunch
- Skill Level: Easy
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- Yield: 3 loaves
- Servings: 24
- Prep Time: 20m
- Cook Time: 55m
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Ingredients
- 4 cups flour
- 3 cups sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 1-1/2 cups canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon each rum and coconut extracts, or substitute spiced rum
- 3 cups shredded zucchini
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
Method
Step 1
Line bottom of 3 greased and floured 8-in. x 4-in. loaf pans with waxed paper or parchment paper. Grease the pan and paper. Set aside.
Step 2
In a bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl mix eggs, oil and extracts. Stir into dry ingredients until moistened. Fold in zucchini, pineapple and nuts. Pour into pans. Bake at 350° for 45-55 minutes, until a toothpick inserted into the center comes out clean.
Step 3
Let cool about 10 minutes. Run a knife around the edges and remove each loaf upside down onto a cooling rack. Carefully peel off the waxed paper. Turn the loaves right side up and allow to cool before slicing.
This recipe freezes well so I like to make a few mini loaves which can be quickly defrosted. Bake them just a few minutes less than the large loaves.