From the kitchen of AnnMarie Barkwell
Beat well:
4 eggs
Add:
1 1/2 c oil
1 tsp vanilla*
1 tsp coconut extract*
1 tsp rum extract*
2 c sugar
Add:
1 1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
4 c flour
Mix just until incorporated.
Add:
3 c grated, raw, unpeeled zucchini, well drained (use a strainer)
1 c crushed pineapple, drained
1/2 c walnuts or pecans, chopped (optional)
Fold together.
Grease & flour 3 8″ x 4″ bread pans.
Pour batter in pans.
Bake @ 350, 45-55 minutes, or until toothpick comes out clean.
Cool for about 15 minutes before removing from pans.
* You don’t need all 3 extracts. Just use what you have/ want, but use 3 tsp of extract total.
NOTES
- This bread is incredibly moist. To make it easier to remove from the pans, add waxed paper to the pans after greasing, then grease the wax paper. After baking, lift loaves out using the paper.
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