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Start by greasing and flouring three 8x4-inch loaf pans. Cut pieces of parchment paper big enough to line the loaf pans. Lay the cutout pieces of parchment paper in the pans, and grease the paper. Set the prepared pans aside, and preheat the oven to 350°F.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt and baking soda. In another bowl, whisk together the eggs, oil and extracts. Stir the wet ingredients into the dry ingredients until just moistened. Editor’s Tip: Stop whisking the batter as soon as no more flour streaks remain. Overmixing will cause an overdevelopment of gluten, resulting in tough, dense bread loaves.
Fold the crushed pineapple, grated zucchini and nuts into the batter. Stir until the extras are evenly dispersed. Pour the batter evenly among the three pans. Editor’s Tip: Use a rubber spatula, a mini offset spatula, a butter knife or the back of a spoon to smooth the batter to all four corners if needed.
Bake the loaves until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool the loaves at room temperature for 10 minutes. Turn the loaves out of their pans and place them on wire racks to cool completely to room temperature. Gently remove the parchment paper.