Description
A moist, tropical twist on classic zucchini bread, combining grated zucchini, crushed pineapple, and a blend of coconut and vanilla extracts. This Caribbean-style loaf features pecans or walnuts for a festive breakfast or snack that’s tender and flavorful.
Ingredients
4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
4 large eggs
3/4 cup vegetable oil
3/4 cup applesauce
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon non-alcoholic rum extract (optional)
3 cups grated zucchini
1 cup drained crushed pineapple
1/2 cup chopped pecans or walnuts
Instructions
Preheat oven to 350°F (180°C)
Prepare 3 loaf pans by greasing and lining with parchment paper
In a large bowl, combine flour, baking powder, salt, and baking soda
In another bowl, mix sugar, vegetable oil, applesauce, eggs, coconut extract, vanilla extract, and optional non-alcoholic rum extract
Stir wet ingredients into dry until just combined
Fold in grated zucchini and drained pineapple
Incorporate chopped nuts
Divide batter evenly among prepared pans
Bake for 45-50 minutes, or until a toothpick comes out clean
Cool completely before slicing
Notes
Use room-temperature eggs for even mixing
Fresh pineapple enhances the tropical flavor
Pat zucchini dry to avoid excessive moisture
Non-alcoholic rum extract works as a substitute for the optional step
Sunflower seeds can replace nuts for nut-free version
Store in airtight container or freeze for extended freshness
- Prep Time: 20
- Cook Time: 50
- Category: Bread recipes
- Method: Baking
- Cuisine: Caribbean-Style