Bring a taste of the Florida tropics to your late-summer baking with this moist and flavorful zucchini bread. Inspired by the classic cocktail, it’s filled with sweet pineapple, shredded coconut, and a hint of rum extract — all balanced by the garden freshness of zucchini. The result is a tender loaf that tastes like sunshine in every bite. Perfect served with a tall glass of iced tea, or even lightly toasted with a pat of butter for breakfast the next day.
INGREDIENTS:
4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs, room temperature
1 1/2 cups avocado or canola oil
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon vanilla extract
3 cups shredded zucchini
1 cup canned crushed pineapple, well drained
1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans, lightly toasted
Pineapple Rum Glaze (optional)
METHOD:
Preheat oven to 350°F. Mist three 8×4-inch loaf pans with nonstick spray. Line each pan with parchment, leaving a slight overhang on two sides to make removing the loaves easier. Lightly spray the parchment as well.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until evenly combined.
In a separate bowl, whisk the eggs, oil, coconut extract, rum extract, and vanilla extract until smooth.
Add the wet mixture to the dry ingredients. Stir gently until just moistened (do not overmix).
Using a spatula, fold in the shredded zucchini, drained pineapple, shredded coconut, and toasted nuts until evenly distributed.
Divide the batter evenly among the prepared pans. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaves cool in the pans for 10 minutes. Carefully lift them out using the parchment overhang, remove the paper, and transfer to wire racks. Cool completely before slicing.
Pineapple-Rum Glaze
This optional glaze sets with a slightly glossy finish and adds just enough tropical flavor without overpowering the bread.
INGREDIENTS:
1 cup powdered sugar, sifted
2 tablespoons pineapple juice (reserved from the can or fresh)
1–2 teaspoons rum (dark or light; adjust to taste)
1–2 teaspoons milk or cream (as needed for consistency)
2 tablespoons toasted shredded coconut, for garnish (optional)
METHOD:
In a small bowl, whisk together the powdered sugar, pineapple juice, and rum until smooth.
Add a splash of milk or cream, if needed, until the glaze is pourable but still thick enough to cling to the loaf.
Drizzle the glaze generously over the cooled zucchini bread.
Sprinkle with toasted coconut for a pretty finish.
