Pina Colada Zucchini Bread by "Taste of Home"

contributed by Jayne

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 canola oil
1 tsp. coconut extract
1 tsp. rum extract
1 tsp. vanilla extract
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/2 cup chopped walnuts, or pecans

Line the bottoms of two greased and floured 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, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and nuts. Transfer to prepared pans. Bake at 350 degrees for 1 hour 5 minutes or until a toothpick inserted near the center comes out clean. Cool before removing to wire racks. Gently remove waxed paper.