Name: Pina Colada Zucchini Bread
Prep time: 20 min
Cook time: 55 min
Total time: PT1H 15M
Yield: 1 loaf
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup shredded coconut; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts or pecans; 1/2 cup Greek yogurt; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups shredded zucchini, excess water squeezed out

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in the shredded coconut, crushed pineapple, and chopped nuts.
In a separate large bowl, mix together the Greek yogurt, vegetable oil, sugar, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
Gently fold in the shredded zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the Pina Colada Zucchini Bread and enjoy the tropical flavors of coconut and pineapple in every bite!

Ingredients

Instructions

Nutrition Facts