by Kathy Hamman Miller
Zucchini Bread
This was a sweet treat recipe that Grandma would make for her Canasta card party day. Always served with a cup of hot coffee and plenty of advice on how to play your cards. It makes 2 large loaves.
Coarse grate 3 cups of zucchini – not peeled, set aside.
In large mixing bowl combine the following dry ingredients, stirring in the nuts and coconut last to coat as this helps to keep them afloat in the bread batter while you’re baking it.
3 cups flour
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups nuts, I used pecans, Grandma loved walnuts
1 1/2 cups coconut, I used unsweetened, Grandma used the sweetened
Beat and add together;
3 eggs
2 cups sugar
3/4 cup oil
2 teaspoons pure vanilla
Add the reserved zucchini, than stir into the dry ingredients. Place into 2 greased and flour dusted bread pans.
Bake at 350 degrees for 1 hour, until toothpick inserted comes out clean. Enjoy!
