Pina Colada Zucchini Bread
3 cups grated zucchini, remove seeds
3 cups sugar
1 1/2 cups vegetable oil
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 20 oz can crushed pineapple
1 teaspoon vanilla
1 teaspoon coconut extract
1 teaspoon rum extract
Beat zucchini, sugar, vegetable oil and eggs for two minutes. Sift flour, baking powder and baking soda together in a separate bowl. Press juice from pineapple into a large glass (for later use). Add pineapple extract to egg mixture.
Add flour mixture, mix until doughy.
Grease and flour two or three loaf pans. Fill 2/3 with dough.
Bake at 350 degrees Fahrenheit, 40 to 45 minutes for large pans and slightly less time for smaller pans. Bread is done when toothpick inserted into the center comes out clean.