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Pina Colada Zucchini Bread

Inspired by my favorite cocktail this tropical quick bread is loaded with zucchini, sweet pineapple, toasted coconut, and pecans, Enjoy!
Course: Bread
Cuisine: American
Servings: 2 loaves

Ingredients

BREAD:

  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 c. granulated sugar
  • 1/2 c. unsalted butter melted
  • 2/3 c. cream of coconut not coconut cream (Coco Lopez)
  • 1 tsp. coconut extract
  • 1/2 tsp. rum extract
  • 3 lg. eggs
  • 1 c. shredded zucchini packed
  • 1 (20 oz.) can crushed pineapple with juice
  • 1/2 c. toasted sweetened coconut (see notes)
  • 1/4 to 1/2 c. chopped pecans or walnuts

TOPPING:

  • 1 c. confectioners’ sugar
  • 2-3 T. pineapple juice or milk
  • 1/2 c. toasted sweetened coconut (see notes)

Instructions

  • Preheat oven to 350 degrees. Grease two 9x5 or 10x5-inch loaf pans with non-stick cooking spray and line the bottoms with parchment paper; set aside
  • BREAD: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside.
  • In a large bowl, using an electric hand mixer, beat sugar, melted butter and cream of coconut together. Add extracts and eggs one at a time, beating after each addition until just blended.
  • Add dry ingredients to wet ingredients, beat until just blended. Do not over-mix.
  • Fold in zucchini, pineapple with juice, 1/2 cup toasted coconut, and pecans. Divide batter evenly among prepared pans.
  • Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5-10 minutes before removing from pans to a wire rack to cool completely. Yields 2 loaves
  • TOPPING: In a small bowl, stir together confectioners’ sugar and pineapple juice or milk until smooth. Spread over cooled loaves. Top with remaining 1/2 cup toasted coconut.

Notes

TOASTED COCONUT: In a non-stick dry skillet over medium heat, toast 1 cup sweetened coconut by stirring back and forth with a rubber spatula or wooden spoon until it starts to turn golden brown. Immediately remove to a plate to cool. This happens very quickly, so keep an eye on it, you don’t want to walk away!