This recipe freezes really well, thaws quickly and tastes delicious. You can add some cocoa to the recipe in place of the coconut (or a little of both) and add walnuts, raisins, chocolate chips, or all manner of other delicious goodness.
I always double this batter, which fills two loaf tins and a cake tin, and cook them all at once. Happy baking.
Zucchini LoafGrease two loaf tins or a 20cm cake tin. Preheat oven to 180 degrees C.
Mix all dry ingredients together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add dry ingredients to the egg mixture and stir until combined.
Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes.