Coconut Zucchini Bread

This is one of my favorite zucchini bread recipes. It's not too complicated and tastes great. Aunt Kara gave the recipe to mom so we have it in her cookbook, but it's not published on her blog. Everyone loves this, even coconut haters. The coconut just adds a little something to an already great recipe. This recipe just makes one loaf, so our family usually doubles it. It also makes delicious muffins.

Coconut Zucchini Bread

Ingredients:

• 1/3 cup oil
• 1 cup sugar
• 1 egg
• 1 1/2 cups grated zucchini
• 1 tsp vanilla (I also add almond and coconut flavoring) 
• 1 1/2 cups flour (this recipe works well with 1/2 cup of it being whole wheat flour)
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• pinch of nutmeg
• 1/2 cup dried shredded coconut
• 1/2 cup chopped pecans/walnuts

Directions:

1. Beat egg oil and sugar. 
2. Add zucchini and vanilla. 
3. Combine dry ingredients in a separate bowl, then stir them in. Add coconut and nuts. 
4. Pour into a greased and floured loaf pan. Bake at 325 for about 60 minutes.