Cookin’ with Carolyn Pina Colada Zucchini Bread

Pina Colada Zucchini Bread
4 cups flour
3 cups sugar
2 tsp. baking powder
1-1/2 tsp. salt
1 tsp. baking soda
4 large eggs
1-1/2 cups canola oil
1 tsp. each coconut, rum and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/2 cup chopped walnuts or chopped pecans
Line the bottoms of three greased and floured 8×4-in. loaf pans with waxed paper and grease the paper; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts. Transfer to prepared pans. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 min. before removing from pans to wire racks. Gently remove waxed paper. Yield: 3 loaves (12 slices each).

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