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This recipe is ooey gooey good. The bread is moist, sweet and rich.
- 3 cups self-rising flour
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 3 eggs
- 1 ⅔ cups white sugar
- ½ cup vegetable oil
- ½ cup melted butter
- ½ cup honey
- 2 tablespoons vanilla extract
- 3 cups grated unpeeled zucchini
- 1 cup chopped walnuts
- ½ cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.
Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.
Prep time: 30 mins / Cooking time: 1 hr / Total time: 3 hrs 30 mins
Serving: 24 / Yield: 2 – 9×5 inch loaves