Pina Colada Zucchini Bread

Here is one of my favorite recipes. You can add some shredded coconut to the mix if you wish.

4 cups white flour
3 cups sugar
2 tsps. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
4 eggs, slightly scrambled
1 1/2 cups canola oil (you can also sub half of the oil with applesauce or prune puree)
1 tsp. EACH of coconut, rum and vanilla extracts
3 cups shredded zucchini, drain and squeezed dry with paper towel--leave on the peeling
1 can crushed pineapple, drained (around 14 ½ oz. can)
1/2 cup walnuts or pecans, chopped

Line the bottom of three greased and floured 8” x 4” loaf pans with wax paper and spray with PAM.

In large bowl, combine dry ingredients.

In another bowl, combine eggs, oil and extracts and stir into dry ingredients until moist. I use my hand mixer, as it will be a little stiff to mix by hand. Mix in zucchini, pineapple and nuts until blended

Bake at 350 degrees for 50 - 60 minutes till toothpick inserted in center comes out clean. Cool on wire racks. Freezes well, but better to share with your quilting friends!
Tastes especially good with a REAL Pina Colada!