Pina Colada Zucchini Bread
230kcal
Ingredients
- 1 ½ cups grated zucchini excess moisture squeezed out
- 1 cup all-purpose flour
- ½ cup shredded coconut unsweetened or sweetened
- ½ cup crushed pineapple well drained
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Box grater (for zucchini)
- 9×5-inch loaf pan
- Parchment paper (optional)
Method
- Preheat oven to 175°C (350°F). Line or grease a loaf pan.
- In a bowl, whisk together eggs, sugars, oil, and vanilla until smooth.
- Fold in grated zucchini, pineapple, and shredded coconut.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- Gently combine dry ingredients with wet ingredients until just mixed.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain pineapple very well to avoid excess moisture. You can add chopped nuts or
- white chocolate chips for extra texture. Store at room temperature for 2 days or
- refrigerate for up to 5 days. This bread freezes well for up to 3 months.
