• Barth Bakery

Piña Colada Zucchini Breads

Updated: Mar 18

Inspired by a classic cocktail, these cake-like breads have a delicious tropical flavor. The zucchini isn’t meant to add flavor, but instead keeps the bread moist and adds texture. This summery, sweet quick bread makes for a fun breakfast, snack, or dessert.





Makes about 15 mini loaves


Ingredients

Piña Colada Zucchini Breads

  • 4 cups all-purpose flour

  • 1 ¼ cups granulated sugar

  • 1 ¼ cups light brown sugar, packed

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 ½ tsp salt

  • 4 large eggs

  • 1 cup canola or vegetable oil

  • ½ full fat coconut milk

  • 1 ½ tsp rum extract

  • 1 ½ tsp coconut extract

  • 3 cups shredded zucchini, patted dry

  • 1 (20 oz) can crushed pineapple, well drained

Piña Colada Glaze

  • 1 cup confectioners' sugar, sifted

  • 2-3 Tbsp pineapple juice (from the drained crushed pineapple)

  • 1 ½ cups sweetened shredded coconut


Directions

Piña Colada Zucchini Breads

  1. Preheat oven to 350°F. Spray mini loaf pans with nonstick cooking spray. (My pans are about 2.5" x 3.75" each.)

  2. In a large bowl, combine the flour, sugars, baking powder, baking soda, and salt.

  3. In another bowl, whisk together the eggs, oil, coconut milk, and extracts until well combined. Mix the wet ingredients into the flour mixture until just moistened. Then fold in the zucchini and pineapple.

  4. Evenly divide the batter among the prepared pans. Bake the breads for 45-60 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Cool the breads for at least 10 minutes before transferring them to a wire rack to cool completely before glazing.

Piña Colada Glaze

  1. Line a baking sheet with parchment paper and spread the coconut in an even layer. Bake at 350°F for 10-12 minutes until the coconut is toasted and light golden in color. Stir and re-spread the coconut every few minutes so it toasts evenly.

  2. Combine the confectioners' sugar and pineapple juice one tablespoon at a time until you reach the desired consistency. (You want a thick glaze so it doesn't run down the sides of the bread. I only used 2 tablespoons of juice.)

  3. Dip the top of each bread into the glaze. Then dip each bread into the toasted coconut, using your hand to gently press the coconut into the glaze. Allow the glaze to set before serving.

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