Zucchini Bread

• 3 cups Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 3 cups Shredded Zucchini
• 1/3 cups Vanilla Almond Milk
• 2/3 cups Vegetable Oil
• 1 teaspoon Vanilla
• 2 Eggs
• 1 cup Packed Brown Sugar
• 1 teaspoon Nutmeg
• 2 teaspoons Cinnamon
• 1/2 cups Chopped Walnuts
• 1/2 cups Shredded Unsweetened Coconut

1. Preheat oven to 3500F and grease the bottom of a 9x9x2 loaf pan.
2. In a large bowl stir together the flour, baking powder and salt.
3. In another bowl stir together the zucchini, milk, oil, vanilla, eggs, sugar and spices. Slowly stir the zucchini mixture into the flour. Once mixture is completely combined, fold in the walnuts and coconut.
4. Pour into prepared pan and bake for 55 to 65 minutes or until a toothpick inserted into the middle comes out clean.
5. Turn bread out onto a cooling rack and allow to cool for 5 to 10 minutes before cutting.

flour, baking powder, salt, zucchini, vanilla almond milk, vegetable oil, vanilla, eggs, brown sugar, nutmeg, cinnamon, walnuts, unsweetened coconut

Taken from tastykitchen.com/recipes/breads/zucchini-bread-20/ (may not work)