Zucchini Coconut Bread

Zucchini Coconut Bread

Cream Together:

3 eggs

2 cups sugar

1 cup oil

2 tsp. vanilla

Add: 2 cups grated zucchini (you can leave the skin on); 1 cup crushed pineapple (8 oz.) drained.

Mix dry ingredients: 3 cups flour; 1 tsp. salt; 2 tsp. cinnamon; 2 tsp. soda; 1/2 tsp. baking powder.

Add to creamed mixture; 1 cup nuts; 1 cup of coconut.

Bake for 1 hour @ 325 degrees. Makes 3 medium loaves.

This is the best bread I love it with walnuts it gives it just the right crunch. Although Joe hates walnuts so usually we have to do 1/2 with 1/2 without... I've almost made it with Pecan's and that's just as good if not better than the walnuts!