Zucchini Bread

Put 3 large eggs and 2 cups sugar in a large mixing bowl and beat until smooth. Add 1 c vegetable oil, 3 c grated zucchini and 2 t vanilla. Beat until well creamed.

2 c flour, sifted 1/4 t nutmeg
1 t salt 1/2 t cinnamon
1 t baking soda 1 t baking powder
Sift the dry ingredients together. Add to creamed mixture stirring just until well blended. Add 1/2 c nuts (I use walnuts) and 1/2 c coconut. Grease and flour 2 loaf pans. ( I often line the bottom of the pans with parchment paper instead of greasing and flouring the bottom because the bread has a tendency to stick to the pan) Pour batter into pans. Mix 1/2 c brown sugar and 1 T melted butter. Sprinkle over batter in the pans. Bake at 350 degrees for 60 minutes or until done. Cool and remove from pans.

P.S. If you don't want to use as much oil as the recipe calls for it could be replaced with up to half of it with applesauce. It will still be moist but not so oily.

This recipe came from my mother-in-law Regina Senger.