Another variation of a summer staple that uses up fresh zucchini grown in the garden. I also freeze extra loaves for the winter. This makes 2 loaves.
INGREDIENTS
- 3 cups white flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 4 teaspoons vanilla
- 3 cups grated zucchini (unpeeled)
- 1 cup shredded unsweetened coconut
DIRECTIONS
- Preheat oven to 350F. Lightly grease two loaf pans.
- Mix flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
- Whisk together in a large bowl eggs and sugar. Add oil and vanilla. Stir in zucchini and coconut.
- Add to flour mix and stir until just combined. It will be thick.
- Divide batter into 2 loaf pans.
- Bake for 60 minutes until a toothpick inserted in the loaf comes out clean.
- Let cool then remove to rack to cool fully.
Zucchini loaf freezes very well. Cover with tin foil then seran.