Zucchini Bread 

Blue Ribbon Country Cookbook by Diane Roupe


3 c. all purpose flour

3 extra large eggs

1 tsp. baking powder

2 tsp. vanilla extract

1 tsp. baking soda

3 c. unpared, coarsely shredded fresh zucchini

1 tsp. ground cinnamon

1 c. broken pecans

2 c. sugar

1 c. flaked coconut

1 c. vegetable oil



Preheat the oven to 325 degrees.  Grease lightly two 5x9-inch loaf pans on the bottoms and only 1 inch up the sides; set aside.  Onto waxed paper, sift together the flour, baking powder, baking soda, salt and cinnamon; set aside

            In a large mixing bowl; place the sugar and vegetable oil; using an electric mixer, beat on high speed until light and well blended.  Add the eggs, one at a time, beating well on high speed after each addition.  Add the vanilla; beat until well blended.  Add the flour mixture in halves, beating on low speed after each addition only until blended.  Add the zucchini, pecans, and coconut; using a large mixing spoon, fold in until evenly distributed.  Pour the batter equally into the prepared loaf pans.  Using a small, narrow spatula, spread the batter evenly in the pans.  Bake for 1 hour or until a wooden toothpick inserted into the center of the loaves comes out clean.  Remove the bread from the oven and place on wire racks; cool 10 minutes.  Remove the bread from the pans; let stand on wire racks until completely cool.  Wrap the loaves separately in airtight aluminum foil.