SLIGHTLY DIFFERENT ZUCCHINI BREAD

Slightly Different Zucchini Bread image

A co-worker shared this recipe with my family quite a few years ago, and it quickly became our favorite zucchini bread. Nice and moist, and most people don't realize they're eating zucchini bread. I hope you enjoy this as much as we do.

Provided by PhylPhyl

Time 1h20m

Yield 1 large loaf

Number Of Ingredients 12

Ingredients

1 cup cooking oil
1 cup granulated sugar (white)
1 cup packed brown sugar
3 eggs
3 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1/2 cup coconut
2 cups grated zucchini (heaping)

Steps:

Mix eggs, oil, white sugar, brown sugar, and vanilla until well blended. (I mix this by hand but an electric mixer can also be used.).
In separate bowl, combine dry ingredients (flour, baking soda, baking powder, cinnamon and nutmeg).
Add dry ingredients to the egg mixture and mix well.
Add the coconut and zucchini and mix well. (I use my food processer rather than grating the zucchini, and I just make sure it is chopped very fine -- much easier than hand grating.).
Pour into greased pan. This recipe originally called for using a 9x5 bread loaf, but I tend to use the mini loaf pans because we can't eat an entire 9x5 loaf that quickly.
Bake at 350 degrees for approximately 60 minutes if using the 9x5 pan (or until toothpick or cake tester comes out clean when inserted near the middle). When I use the smaller bread/loaf pans, I use 4 of the pans and bake for 35-45 minutes depending on which oven I am using (one oven bakes faster/hotter than the other).
I have found this bread is even better the next day, and it can easily be frozen.

Nutrition Facts : Calories 5491.5, Fat 265.4, SaturatedFat 58.5, Cholesterol 634.5, Sodium 1695.3, Carbohydrate 724.6, Fiber 21.5, Sugar 423.4, Protein 63.8