Coconut Pineapple Zucchini Bread

• 2 cups Grated Unpeeled Zucchini
• 1 can (8 Oz.) Crushed Pineapple In Its Own Juice, Well Drained
• 2 whole Large Eggs
• 1 cup Vegetable Or Canola Oil
• 1-1/2 cup Granulated Sugar
• 2 teaspoons Coconut Extract
• 1 teaspoon Pure Vanilla Extract
• 3 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 box (4 Serving Size) Instant Coconut Cream Pudding Mix
• 1 cup (heaping) Sweetened Flaked Coconut

1. Preheat oven to 350 degrees F. Grease and flour two 8x4-inch loaf pans or four to five 5x3-inch loaf pans; set aside.
2. Grate the unpeeled zucchini using the large holes on a box grater; place in a colander and press down on the zucchini, letting excess liquid drain out.
3. Place pineapple in a mesh strainer; and let it drain well. Press down to release any excess juice from the pineapple.
4. Beat eggs in a large bowl. Add oil, sugar, coconut extract and vanilla extract; mix well. Stir in shredded zucchini and pineapple. Set aside.
5. In a separate bowl, whisk together flour, baking powder, baking soda, salt and pudding mix until combined. Add this to the zucchini mixture; stir just until combined. Stir in coconut.
6. Divide batter between the prepared pans. Bake at 350 degrees for 45-60 minutes for the large loaf pans, and 35-45 minutes for the small loaf pans, or until a toothpick inserted in the center comes out clean.
7. Let cool in pans for 10-15 minutes; remove from pans to wire rack and cool completely. Makes 2 large or 4-5 small loaves.

zucchini, pineapple, eggs, vegetable, sugar, coconut, vanilla, allpurpose, baking powder, ubc, salt, coconut cream, coconut

Taken from tastykitchen.com/recipes/breads/coconut-pineapple-zucchini-bread/ (may not work)