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Pina Colada Zucchini Bread Recipe

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This recipe for Pina Colada Zucchini Bread, by , is from OUR KITCHENS COMBINED, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie Dickey


4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1 teaspoons salt
1 teaspoon baking soda
4 large eggs
1 cups canola oil
1 teaspoon coconut extract
1 teaspoon vanilla
1 teaspoon rum extract
3 cups shredded zucchini
1 cup canned pineapple (crushed; drained)
cup walnuts or pecans (chopped)

Preheat oven to 350F.

Line the bottoms of three greased and floured 8x4 inch loaf pans with waxed paper and greased the paper; set aside.

In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. In another bowl, whisk the egg, oil and extracts. Stir into the dry ingredients just until moistened. Fold in zucchini, pineapple, and nuts.

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




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