Butter and Sugar

Coconut Zucchini Bread (in the wild), originally uploaded by jasonrr.

J took this picture of me while we were taking a break from hiking. I think it came out kind of cool. We ate this with lunch after our zucchini cake breakfast in the second installment of what J termed Zucchinifest 08.

I went searching for a simple zucchini bread recipe, and I found this one at About.com. I made several changes to the recipe noted below. I was really happy with results. I have had zucchini bread countless times, but I have never actually made it. i never seem to want to sacrifice zucchini for baked goods. I think that the coconut really made this recipe. I reduced the sugar and I think that it may have not had enough flavor without it. J hates nuts or raisins in baked goods because he is crazy. I left them out but I am sure that it would be good with them added.

Here is a picture from the top of the trail on our hike. The weather was strangely foggy when we reached the top. By the time we got to the bottom, it was perfectly sunny.

Coconut Zucchini Bread
Based on this recipe from About.com

3 eggs
3/4 cup vegetable oil (I used olive)
1 1/2 cups granulated sugar
2 cups grated zucchini
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup oatmeal (not instant)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.
Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in 1/4 cup of coconut flakes.
Pour batter into two loaf pans 9×5x3-inches in size. Top with a small amount of coconut. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.

Next up our zucchini dinner…