Pina Colada Zucchini Bread

By á-46353

This is a prize winning zucchini bread with a cake like texture and hint of tropical flavors from the coconut rum and crushed pineapples.

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
• 1 1/2 cups canola oil
• 1 teaspoon each coconut, rum and vanilla extracts
• 3 cups zucchini, shredded
• 1 cup canned crushed pineapple, drained
• 1/2 cup walnuts or pecans, chopped

Details

Servings 3
Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350°F.

Line the bottoms of three greased and floured 8x4-inch 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°F for 45 to 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. Yield: 3 loaves (12 slices each).