Pina Colada Zucchini Bread

Name: Pina Colada Zucchini Bread
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 3 loaves (12 pieces each).
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, room temperature; 1-1/2 cups canola oil; 1 teaspoon each coconut, rum and vanilla extracts; 3 cups shredded zucchini; 1 cup canned crushed pineapple, drained; 1/2 cup chopped walnuts or chopped pecans

TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling YIELD: 3 loaves (12 pieces each).

At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

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

Directions

1. Line bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease paper; set pans aside. Preheat oven to 350°.
2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl, whisk eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in zucchini, pineapple and walnuts.
3. Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Nutrition Facts

1 piece: 225 calories, 11g fat (1g saturated fat), 24mg cholesterol, 165mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.

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