Pina Colada Zucchini Bread

Here is my newest revised zucchini recipe. It is super moist and delicious!

Pina Colada Zucchini Bread
4 c. flour
3 c. sugar
2 t. baking powder
1-1/2 t. salt
1 t. baking soda
4 eggs
1 1/2 c. canola oil
1 t. each coconut, butter and vanilla extracts
3 c. shredded zucchini
1 c. coconut
20 oz. pineapple, drained & pureed (save juice for frosting)
1/2 c. slivered almonds
Frosting:
2 c. powdered sugar
¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

**1 batch makes 5 medium loaves (bake 45 to 50 minutes)  and 1 small loaf (bake 35 to 40 minutes.