3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups sugar
1 cup vegetable oil
2 tsp vanilla extract
3 cups unpared, cored, and coarsely shredded fresh zucchini
1 cup broken pecans
1 cup flaked coconut
Preheat the oven to 325 degrees. Grease lightly 2 5 x9 inch loaf pans on the bottoms and only 1 inch up the sides: set aside.
Sift together the flour, baking powder, baking soda, salt and cinnamon, set aside.
In a large mixing bowl, place the sugar and vegetable oil, using an electric mixer beating on high speed until light and well blended. Add the eggs one at a time, beating well on high speed after each addition. Add the vanilla, beat until well blended. Add the zucchini, pecans and coconut using a large mixing spoon, fold in until evenly distributed.
Pour the batter equally into the prepared loaf pans. Using a small narrow spatula, spread the batter evenly in the pans. Bake for one hour, or until a wooden toothpick inserted into the center of the loaves comes out clean. Remove the bread form the oven and place eon wire racks, cool 10 minutes. Remove the bread from the pans, let stand on wire racks until completely cool. Wrap the laves separately in airtight aluminum foil. Hope you enjoy. Till next time, this is Becky Litterer from Becky's Greenhouse, Dougherty Iowa