Ingredients

The following ingredients have 20 Servings
  • 3 eggs
  • 2 c sugar
  • 1 c vegetable oil
  • 3 c all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • 1.5 c zucchini (shredded)
  • 3/4 c coconut (shredded)

Instruction

  • Preheat oven to 350 degrees F and spray two 9x5" loaf pans with non stick spray.
  • In a bowl whisk together sugar, eggs, vanilla and oil. In another bowl whisk together flour, baking soda, powder, salt and cinnamon.
  • Slowly incorporate dry into wet ingredients until mixed. Shred zucchini on a few paper towels, fold over the top and press gently down to absorb excess water.
  • Gently fold in shredded zucchini and coconut into batter. Pour equally into the 2 loaf pans and bake for 40-45 minutes. Check doneness by inserting toothpick into center. It is done when no wet batter remains and only crumbs are attached.
  • Set on cooling wire rack for 10 minutes before sliding out.