Pina Colada Zucchini Bread

I entered this recipe at the Pennsylvania Farm Show and won first place. I think you' ll love the cakelike texture and tropical flavours.

4 cups all-purpose flour, unbleached
3 cups sugar
2 tsp. baking powder
1½ tsp. kosher salt
1 tsp. baking soda
4 large eggs, room temperature
1½ cups Canola oil
1 tsp. pure coconut extract
1 tsp. pure rum extract
1 tsp. pure vanilla extract
3 cups zucchini, shredded
1 cup canned crushed pineapple, drained
½ cup walnuts or pecans, chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line the bottoms of 3 greased and floured 8x4" loaf pans with waxed paper and grease the paper; set pans 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 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.

Makes 3 loaves (12 pieces each).

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