Next up from the Saturday baking extravaganza is this bread which made 2 loaves, it smells so good!  Haven’t tried this one yet either.  Both these loaves are on their way to some neighbor’s houses after church today.  This recipe also comes from “Creations by Kara”, apparently she was on a zucchini kick just like me.

4 eggs

1 1/2 cups oil

1 1/2 teaspoons vanilla

1 1/2 teaspoons coconut extract

3 cups shredded zucchini

1 cup crushed pineapple, drained (this is 1 large can pineapple)

4 cups flour

2 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1 cup coconut, divided

1  Whisk together eggs, oil, extracts, zucchini and pineapple.

2  In separate bowl, combined dry ingredients then stir into wet ingredients just until combined.  Stir in 2/3 cup coconut.

3  Pour batter into 2 large, well greased loaf pans.  Sprinkle remaining coconut on top of loaves.

4  Bake at 325 for 50 – 60 minutes or until toothpick comes out clean.

5  Remove from oven and cool in pans 30 minutes before removing.

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