Zucchini Bread with Coconut

Summer time foods are always enjoyable.

Give the zucchini bread recipe a try.

3 eggs
2 cups sugar
1 cup oil
1 tbsp. vanilla
2 cups raw grated zucchini
2 cups flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. baking powder
2 tsp. baking soda
3/4 cup of coconut
1 cup chopped pecans

Beat eggs in a large bowl. Add sugar, oil and vanilla.

In a separate bowl mix flour, salt, cinnamon, baking powder and baking soda. Add dry mixture to sugar, egg and oil mixture. Stir well. Add zucchini, coconut (if using) and nuts.

Pour into 2 greased and floured loaf pans. (I line bottom of pan with parchment paper instead, no grease or flour required when using parchment paper.)

Bake at 350 degrees for one hour. (If using glass or dark pans, bake at 325 degrees.) Cool in pans 5 minutes after baking.

If using parchment paper instead of greasing and flouring pans, run a butter knife around the edges to release from pan. Remove from pans and place on cooling racks.