Pina Colada Zucchini Bread
Total TimePrep: 25 min. Bake: 45 min. + cooling
Makes3 loaves (12 slices each)
Yummy! I cut the sugar to 2.5 cups and only used 1 cup of oil.
Great recipe, but as is there is too much oil so I gave 4 stars. Made this twice. First time and cut recipe in half. Felt it would be too much oil and was. Second time I made the full recipe, but cut oil to 1 cup. This is definitely a keeper. Also for folks trying out the recipe, don't worry that it seems too dry a batter when mixing wet to dry. Once you fold in the zucchini and pineapple it's perfect.
Every person that tries this LOVES it!!!
This is probably the best zucchini bread recipe I have ever tried, and I have tried very many over the years. The favors are subtle but that was one of the things that my family liked the most.
Very good and moist, but I also had a problem getting it cooked all the way through. I also added more of each of the extracts to give it more flavor.
Super moist!! I added coconut, and decreased oil and made up difference with Malibu Coconut Rum. I will definitely be making it again!!
Made this recipe today. It is the best zucchini bread recipe ever! Thanks for sharing!
Absolutely delicious, so moist and flavorful! I didn't have waxed paper so I just heavily greased the pans. I could have divided the recipe in half because it makes a lot. But, it was so good we ate a bunch of it right away and shared the rest with neighbors.
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I made these loaves and the family loved it. I love how easy it was to make and how delicious it was. I will make it again for Thanksgiving!!