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Zucchini Coconut Nut Bread

September 10, 2015 by Karen Giebel 2 Comments

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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!

Clare's Zucchini Bread

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!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 21 mins
Servings 3 Loaves

Ingredients
  

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.
Tried this recipe?Let us know how it was!

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Filed Under: Recipes Tagged With: Bread, Coconut, Zucchini

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Comments

  1. Penny McCurdy says

    September 10, 2015 at 3:56 pm

    Your recipe sounds delightful, I noticed I had Zucchini out in my garden to use! I love the idea of 3 loafs, one to give, one to have, and one for the freezer! Can’t wait to try this, and so glad to see the journey girl!!

    Reply
    • Karen Giebel says

      September 13, 2015 at 12:55 pm

      Hi Penny,
      I hope you have a chance to make this recipe. I love it and hope you do also. Thanks for taking the time to comment!
      Karen

      Reply

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Nice to meet you

Karen Giebel, the Journey GirlHello and "WELCOME" to the Journey Girl! I'm Karen, a happy, optimistic retired RN living out my dreams with my husband Dan up here in the back of the beyond in Ferry County, Washington. High up in the mountains just 20 miles from the border with British Columbia, Canada. I enjoy writing and sharing with my friends all about our lives raising Alpacas, growing our gardens, all the gorgeous birds and wildlife that surround us. Sharing stories of our daily lives as we travel this journey through life. Cooking is my passion and I solve all the world's problem while standing at my stove and I love sharing my recipes with you. I am glad you are all here with me today and every day. Journey on!

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