Zucchini Bread

• 4 c. coarsely shredded zucchini (no blender)
• 3 c. all-purpose flour
• 2 1/2 c. sugar
• 1 1/4 c. vegetable oil
• 4 eggs, beaten
• 1 Tbsp. plus 1 tsp. vanilla
• 1 Tbsp. ground cinnamon
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 c. raisins
• 1 c. chopped nuts
• 1 c. coconut, if desired

1. Heat oven to 325u0b0.
2. Grease bottoms only of 2 loaf pans (9 x 5 x 3-inch).
3. Blend all ingredients on low speed for 1 minute, scraping bowl constantly.
4. Beat on medium speed for 1 minute. Don't overmix.
5. Pour into pans.
6. Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour.
7. Cool 10 minutes. Remove from pans.
8. Cool completely.
9. Yield: 2 loaves.

zucchini, allpurpose, sugar, vegetable oil, eggs, vanilla, ground cinnamon, baking soda, baking powder, raisins, nuts, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741173 (may not work)