Name: Zucchini Bread
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 2 loaves
Ingredients: Nonstick cooking spray, for greasing the loaf pans; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 2 cups sugar; 1 cup vegetable oil; 3 large eggs, beaten; 3 cups grated zucchini; 1/2 cup frozen grated coconut, thawed; 1/2 cup walnuts, chopped; 1/4 cup maraschino cherries

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

Zucchini Bread

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