Summer Favorites

Zucchini: Pina Colada Zucchini Bread

Watkins

Very moist, great flavor
Visited the Watkins plant and store in Winona, MN July 2022

Ingredients

  • 2 large eggs, room temperature
  • 3/4 c. canola oil
  • ½ t. coconut extract
  • ½ t. run extract
  • ½ t. vanilla extract
  • 1-1/4 c. white sugar
  • 2 c. unbleached all-purpose white flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 3/4 t. salt
  • 1-1/2 c. shredded zucchini
  • 8 oz. (1/2 c.) can crushed pineapple, drained
  • ¼ c. chopped walnuts

Instructions

Line the bottom of 4-greased and floured mini loaf pans with waxed paper and grease the paper. Set aside.

In a large bowl, combine sugar, flour, baking powder, salt and baking soda.

In another bowl, whisk eggs, oil and extracts. Stir into dry ingredients just until moistened.

Fold in zucchini, crushed pineapple and walnuts.

Divide batter evenly among the 4 prepared loaf pans.

Bake at 350 degrees for 35-40 minutes.

ool 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

NOTE: Makes 4 small loaves.