Garden Leftovers

I can always count on my gardener friends to have plenty of extra zucchini. It’s that summer veggie that just seems to just keep on giving. Don’t get me wrong, the standard zucchini bread is delicious. It’a great way to get some greens in the kids too. I wanted to step it up a notch. I have seen this version of Pina Colada Bread on a couple different sites. I added a little extra coconut and rum extract. I’ve also seen others use a little coconut rum in the recipe.

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Pina Colada Zucchini Bread

Ingredients

• 4 cups all-purpose flour
• 3 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 teaspoon baking soda
• 4 large eggs, room temperature
• 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

Instructions

1. Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°.
2. 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.
3. 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.