Preheat oven to 350°F (180°C). Grease a medium loaf pan and line the bottom with parchment paper leaving an overhang to make it easier to lift out the bread.

In a small bowl combine flour, baking soda, salt, baking powder, and shredded coconut. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment combine eggs, sugars, oil, vanilla extract, and rum extract. Beat at medium-high speed until light and fluffy, about 3-4 minutes.

Stir in the shredded zucchini and crushed pineapple.

Add flour mixture and mix with a rubber spatula until just combined. Don't overmix!

Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached.

Let cool in the pan for 10-15 minutes, then remove from pan, transfer to a wire rack and let cool completely before adding the glaze.

To make the glaze combine powdered sugar and pineapple juice one tbsp at a time until you have a thick glaze. Drizzle over bread and garnish with shredded coconut.