"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pina Colada Zucchini Bread Recipe

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This recipe for Pina Colada Zucchini Bread, by , is from The Pember Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keri Hill
Added: Thursday, February 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. all-purpose flour
3 c. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
4 eggs
1 1/2 c. canola oil
2 tsp. coconut extract
1 tsp. each rum and vanilla extracts
1 c. crushed pineapple, drained
3 c. shredded zucchini
1/2 c. chopped walnuts or pecans (optional)

Directions:
Directions:
Line the bottoms of 3 loaf pans with wax paper, spray sides with Pam; set aside.

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.

Transfer to prepared pans. Bake at 350 for 45-55 minutes or untila toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove wax paper from bottoms.

Number Of Servings:
Number Of Servings:
3 loaves
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Very moist and sweet. If you like coconut alot, try adding it to the ingredients!

 

 

 

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