I first tasted this zucchini bread recipe at a county CFEL Meeting. My friend Lynn made it. Lynn is a fellow rancher and a community leader. She always has some kind of wit and wisdom to share. I love getting e-mails from Lynn; she uses lots of !!!!!!!!!. It makes me laugh.
I was visiting with one of our local Master Gardener’s the other day and asked how her garden was doing. I am ashamed to say it, but I asked if she had any extra zucchini. Then, I asked if I could have some. Silly questions, I know! She brought me 3 beautiful zucchini and promised to have more for me later. Just so you know, I lock my car doors while I am at work. The zucchini came with perfect timing as I ran out of muffins and needed to bake.
2 C. Sugar (I use 3/4 C. sugar and 3/4 C. honey. My result is just as sweet.)
1 C. Oil (I use apple sauce)
3 C. Flour (I use 1 1/2 C. each of White Whole Wheat Flour and Whole Wheat Flour)
1 tsp. Salt
1 tsp. Soda
1 tsp. Baking Powder
1 tsp. Cinnamon
3 C. Zucchini, grated
1 C. Coconut
1 tsp. Vanilla
1 C. of the following: raisins, chocolate chips, dried cranberries, nuts, or your favorite add in. (I used dried cranberries this go around.)
Preheat oven to 350*.
Combine and mix eggs, sugar, honey, and oil.
Combine dry ingredients.
Mix wet and dry ingredients.
Fold in zucchini, coconut, vanilla, and your favorite add in.
Bake in two bread pans for 1 hour.
I fill my muffin tin full and bake them for 30-35 minutes. I like big over the edge muffin tops. It’s my favorite!
I love this recipe! It is sweet, hearty, and flexible. Happy Muffin Baking!