Aunt Eva's Zucchini Bread

Aunt Eva's Zucchini Bread
(Penzey's Spices Catalog)

2 cups sugar
3 eggs, beaten
1 cup vegetable oil (not olive)
3 cups coarsely grated raw zucchini (2 medium)
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup flaked coconut
3/4 cup chopped nuts

Preheat oven to 350. Grease 2 medium (4.5x8.5") loaf pans and set aside. In a large bowl, mix together the sugar, eggs and oil until thoroughly blended. Stir in the zucchini. In a separate bowl sift together the flour, baking soda, baking power, salt and cinnamon. Gradually add to the wet ingredients, mixing well. Fold in the coconut and nuts. Pour into the loaf pans and bake at 350 degrees for 60-70 minutes. They are done when they look brown and firm - they won't jiggle when you shake the pan.

The coconut makes this a nice, moist offering.