Ingredients
4 cups all-purpose flour3 cups sugar2 teaspoons baking powder1-1/2 teaspoons salt1 teaspoon baking soda4 large eggs, room temperature1-1/2 cups canola oil1 teaspoon each coconut, rum and vanilla extracts3 cups shredded zucchini1 cup canned crushed pineapple, drained1/2 cup chopped walnuts or chopped pecans
Preparation
Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°.
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 until just moistened. Fold in the zucchini, pineapple and walnuts.
Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
