PINA COLADA ZUCCHINI BREAD

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 eggs
1-1/2 cups canola oil
1 teaspoon each coconut and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
½ cup chopped walnuts or pecans

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, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts or pecans.

Transfer to prepared pans. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack. Gently remove waxed paper.