INGREDIENTS:
- 4 c flour
- 3 c sugar
- 2 t baking powder
- 1-1/2 t salt
- 1 t baking soda
- 4 large eggs
- 1-1/2 c canola oil
- 1 t each coconut, rum and vanilla extract
- 3 c shredded zucchini
- 1 c canned crushed pineapple, drained
- 1/2 c chopped walnuts or pecans, toasted
DIRECTIONS:
- Line bottoms of 3 greased and floured 8X4-inch loaf pans with parchment paper. Grease paper and set pans aside.
- Preheat oven to 350 degrees.
- In large bowl combine dry ingredients. In another bowl, whisk eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in zucchini, pineapple and nuts.
- Transfer to prepared pans. Bake 45-55 minutes, or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire rack; cool completely. Gently remove parchment paper.
Recipe Variations:
- Fold in a handful of sweetened shredded coconut along with the pineapple, zucchini and nuts.
- Instead of 3 teaspoons of the extracts, swap in rum, coconut-flavored rum or spiced rum.
