Piña Colada Zucchini Bread
350kcal
Ingredients
Bread
- 2 cups all-purpose flour 250 g, spooned and leveled
- 1 cup granulated sugar 200 g
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- 2 large eggs room temperature
- ⅔ cup neutral oil 160 ml, canola or vegetable
- 1 tsp vanilla extract
- ½ tsp coconut extract
- ½ tsp rum extract or 1 tbsp dark rum
- 1 ½ cups shredded zucchini 190 g, lightly squeezed
- ½ cup canned crushed pineapple 120 g, well drained, juice saved
- ½ cup sweetened shredded coconut 40 g
- ⅓ cup chopped macadamias or walnuts 40 g, optional
Glaze (optional)
- 1 cup powdered sugar 120 g
- 2 tbsp reserved pineapple juice
- ¼ tsp coconut extract or 1 tsp rum
- 2 tbsp shredded coconut toasted
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Box grater (for zucchini)
- 9×5-inch loaf pan
- Parchment paper (optional)
Method
- Heat the oven to 350°F (175°C, 160°C fan). Grease a 9x5-inch loaf pan and line it with a parchment sling.
- Squeeze the shredded zucchini by the handful until it stops dripping. Drain the pineapple in a sieve, pressing with a spoon, and save the juice for the glaze.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Stir in the coconut and nuts so they are coated with flour.
- In a large bowl, whisk the eggs and sugar for about 30 seconds. Whisk in the oil, vanilla, coconut extract and rum extract (or rum). Stir in the zucchini and pineapple.
- Fold the dry ingredients into the wet ingredients just until no dry flour shows. Do not overmix.
- Scrape the batter into the pan and bake 55 to 65 minutes, until a skewer in the center comes out with a few moist crumbs (about 200°F / 93°C inside). Tent loosely with foil after 35 minutes if the top is browning fast.
- Cool 15 minutes in the pan, lift out onto a rack and cool completely, about 1 hour.
- For the glaze, stir the powdered sugar, pineapple juice and coconut extract until thick but pourable. Drizzle over the cooled loaf and sprinkle with toasted coconut.
Nutrition
Serving1sliceCalories350kcalCarbohydrates43gProtein4gFat17gSaturated Fat2.5gSodium300mgFiber1.5gSugar24g
Notes
- Squeeze the zucchini lightly; the pineapple already adds a lot of moisture.
- Muffins: 12 lined cups, 20 to 25 minutes at 350°F. Mini loaves: start checking at 30 minutes.
- Store covered at room temperature up to 3 days or in the fridge about 1 week. Freeze unglazed, wrapped, up to 3 months.
- Nutrition is an estimate per slice without glaze or nuts.