Zucchini Coconut Nut Bread

I just received a surprise gift from my late mother and I’m still rather bemused by it. I have  one recipe for Zucchini Bread that I use exclusively. Many have been tried, but this one is it for me! I have copied that recipe into my permanent recipe book but today I thought I’d look for the original. In my mind the recipe has always been attributed to some friends of my late Aunt Ollie. These friends gave her a box full of hand written recipes way back in the late 70’s. It’s full of mouth-watering cookies, cakes and breads. My Aunt did not cook. Nope, not even a little bit so she passed the box to me and I treasure it. So…..I go to the recipe box looking for this recipe and I pull it out only to find it written in my Mom’s handwriting on the type of card she used to use! This happened once before when I searched high and low for years for my Mom’s recipe for Apple Butter only to find it, completely by accident, in this very same box. I think I need to search this little box very thoroughly. So Mom, thank you for your little gift today. As usual your blessings arrive just when I need them the most!

Zucchini Coconut Nut Bread

A little sweet. A little cinnamon spicy. Tender, moist plus it makes 3 loaves! One for yourself. One for your neighbor with the broken arm, or leg or something, and one for the freezer. Goodness knows there is no shortage of zucchini this time of year!

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 21 mins

Servings 3 Loaves

Ingredients

  

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Wet Ingredients

• 3 Large Eggs
• 2 Cups sugar
• 1 Cup Canola Oil
• 2 Cups grated Zucchini hand grate or use the food processor
• 3 Tsp Vanilla Extract

Dry Ingredients

• 3 Cups all purpose flour
• 1 Tsp Salt
• 1 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 3 Tsp Cinnamon

The Finishing Touches that make this special!

• 1 Cup chopped dates or raisins
• 1 Cup Shredded Coconut
• 1 Cup Chopped Walnuts

Instructions

 

• Combine all the wet ingredients by hand. Stir in the dry ingredients. Mix by hand just until well combined. Do NOT over mix. Then stir in the "Finishing Touches." Pour into 3- 8x4 inch GREASED pans. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Let the loaves rest for 10 minutes, then invert and remove from the pan. Allow to cool completely before wrapping.

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