Coconut Pineapple Zucchini Bread

Preheat oven to 350 degrees F. Grease and flour two 8×4-inch loaf pans or four to five 5×3-inch loaf pans; set aside.

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.

Place pineapple in a mesh strainer; and let it drain well. Press down to release any excess juice from the pineapple.

Beat eggs in a large bowl. Add oil, sugar, coconut extract and vanilla extract; mix well. Stir in shredded zucchini and pineapple. Set aside.

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.

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.

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.