The Only Good Zucchini is a Dead Zucchini

I'm not a zucchini person.  In fact, the only two ways I'll even eat zucchini is either when it's battered and deep-fried, or when it's in a quick bread.  For some reason I decided to try making a fruity flavored zucchini bread that used the dried mango I recently found at Costco (this stuff is fabulous!).  My first attempt was heavy, dark and gummy, so I didn't even bother to photograph it.  The second time it came out much lighter in texture, color, and with a more delicate flavor.  It's still not where I want it to be, but this time it was too pretty not to take photos. 

 The green flecks are zucchini, the white are chopped almonds and coconut (although you really can't see the coconut much), the yellow are dried pineapples, and the orange are the dried mangos.  I also used just a bit of rum for the hell of it.  I'd like it to be a bit sweeter, but the rest of it is close to what I'm looking for.  My boss wanted to use it for work, but I pointed out that the profit margin on it would be much lower than our other quick breads because of the almonds and dried fruit.  This time I wanted to create a bread specifically for my cookbook, and not for the company.