• prep: 25 min
• cook: 45 min
• total: 1 hr 10 min

servings:

At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and won first place! I think you'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

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

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