Prep time: 25 mins | Bake time: 45 mins + cooling | Yield: 3 loaves (12 slices each)

Ingredients:

4 cups all-purpose flour

3 cups sugar

2 tsp baking powder

1 1/2 tsp salt

1 tsp baking soda

4 eggs

1 1/2 cups vegetable oil

1 tsp each coconut, rum and vanilla extracts

3 cups shredded zucchini

1 cu canned pineapple, drained

1/2 cup chopped walnuts or chopped pecans

Instructions:

  1. Line the bottoms of three greased and floured 8×4″ loaf pans with waxed paper and grease the paper; set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
  3. Transfer to prepared pans. Bake at 350°F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.