Christian Photographers Community

Zucchini Bread

Preheat oven to 350°F.

2 C. Sugar or Brown Sugar
1 C. Vegetable oil
3 Eggs
3 tsp. Vanilla
½ C. Chopped Nuts
¼ C. Coconut
2 C. Shredded Zucchini
3 C. Flour
1 tsp. Cinnamon
1 tsp. Baking Soda
¼ tsp. Baking Powder
1 tsp. Salt

Mix in large bowl: sugar, oil, eggs, vanilla, nuts, coconut & zucchini.  In another bowl mix remaining ingredients.  Mix second bowl into first bowl.  Pour and spread into 2 loaf pans.  Bake at 350°F for 50-55 minutes.

When I was working, I worked in a factory/warehouse.  I would take two loafs of Zucchini bread.  I would yell "ZUCCHINI BREAD!" and it was gone in no time!  The nuts and coconut gives it a twist!!!

This is great, too, to freeze your shredded zucchini in 2-cup containers.  Thaw...do not drain...to use in this recipe.

Hey Etta Sue this sounds so ggod, Yes  I think the coconut would make a wonderful difference. I will try this when I get up north, fix it for the family.

Great to have this, Etta Sue!  Now Larry can make it for us!  

This is about the same recipe I use and it's wonderful to have a frozen loaf handy for when company comes in too.

Yes, I have made this for myself and I would cut the loaves in half and freeze them.  I can eat a half a loaf before it goes bad but I imagine a whole loaf would mold before I got it eaten.  This is a moist loaf so it would mold quickly.

Etta Sue, I copied this recipe and am giving it to Pat.  She did some searching on the Internet right after we got the zucchini and found many interesting sounding recipes.  Thanks for sharing your recipe.

I'm copying this out too Etta Sue.  My neighbour gave me a few zucchinis last year.  I'm hoping she will do the same this year!

I 'bought' 4 zucchinis yesterday.  Probably not as much 'meat' as Larry's one!!!    Really, gardens are getting scarce around here anymore.