Pina Colada Zucchini Bread

Name: Pina Colada Zucchini Bread
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 36
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 237 grams canned crushed pineapple, drained; 336 milliliters canola oil; 1 teaspoon each coconut, rum and vanilla extracts; 4 eggs; 500 grams all-purpose flour; 2 teaspoons salt; 600 grams sugar; 59 grams chopped walnuts or chopped pecans; 372 grams shredded zucchini

The recipe Pina Colada Zucchini Bread can be made in about 1 hour and 10 minutes. This recipe makes 36 servings with 155 calories, 2g of protein, and 4g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of walnuts, baking soda, canolan oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a cheap breakfast. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Users who liked this recipe also liked Three Ingredient Frozen Pina Colada, Chocolate Zucchini and Sweet Potato Bread With Almonds and Dried Cherries, and Double Chocolate Zucchini Bread.

Instructions

Line the bottoms of three greased and floured 8-in. x 4-in. loaf pans with waxed paper and grease the paper; set aside.

Equipment you will use

Loaf Pan

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.

Ingredients you will need

Baking Soda

Pineapple

Zucchini

Walnuts

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Toothpicks