Slightly Different Zucchini Bread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 cup cooking oil
• 1 cup granulated sugar ()
• 1 cup packed brown sugar
• 3 eggs
• 3 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1/2 cup coconut
• 2 cups grated zucchini (heaping)

Recipe

• 1 mix eggs, oil, sugar, brown sugar, and vanilla until well blended. (i mix this by hand but an electric mixer can also be used.).
• 2 in separate bowl, combine dry ingredients (flour, baking soda, baking powder, cinnamon and nutmeg).
• 3 add dry ingredients to the egg mixture and mix well.
• 4 add the coconut and zucchini and mix well. (i use my food processer rather than grating the zucchini, and i just make sure it is chopped very fine -- much easier than hand grating.).
• 5 pour into greased pan. this recipe originally called for using a 9x5 bread loaf, but i tend to use the mini loaf pans because we can't eat an entire 9x5 loaf that quickly.
• 6 bake at 350 degrees for approximately 60 minutes if using the 9x5 pan (or until toothpick or cake tester comes out clean when inserted near the middle). when i use the smaller bread/loaf pans, i use 4 of the pans and bake for 35-45 minutes depending on which oven i am using (one oven bakes faster/hotter than the other).
• 7 i have found this bread is even better the next day, and it can easily be frozen.