Zucchini-Nut Bread

By Hklbrries

Ingredients

• 3 eggs
• 1 cup brown sugar
• 1/2 cup sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups lightly packed, shredded zucchini
• 2 cups unbleached flour
• 1 cup whole wheat flour
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped walnuts
• 1/2 cup shredded sweetened coconut

Details

Servings 2

Preparation

Step 1

Preheat the oven to 325 F. In a large bowl, beat the eggs with both sugars. Gradually beat in the oil and vanilla until smooth. Stir in the zucchini.

In a separate bowl, combine both flours with the cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Add the walnuts and coconut, and stir with a fork until coated with the flour mixture. Fold the flour mixture into the zucchini mixture, stirring just until combined.

Pour batter into two loaf pans coated with a nonstick cooking spray. Bake for 55 to 60 minutes or until a knife or spaghetti noodle inserted into the center comes out clean. Remove from oven and let sit in pan for 5 to 10 minutes, then turn out onto a rack to cool.