My Friend Vicki gave us a HUGE zucchini from her community garden plot last week and I decided to go {sweet} with it rather than the usual savory.

: Coconut Almond Zucchini Bread :

3 cups AP flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 eggs

1 cup vegetable oil

2 1/4 cups sugar

3 tsp. almond extract

2 cups grated zucchini {3-4 small zukes}

1/4 cup grated coconut {unsweetened}

Grease your bundt pan {I used a little butter}. Preheat oven 10 325*. Sift flour, salt, baking powder and baking soda together in a bowl. Beat eggs, oil, almond extract and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and coconut until well combined. Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Cool in pan for about 20 minutes. Place a plate over the top of the bundt pan and flip over…bread will fall from the pan on it’s own.

{recipe adapted from here}

*****

This recipe was a happy accident…I had run out of vanilla and cinnamon and substituted with almond extract and the coconut instead. It turned out very moist and the almond & coconut were a little something out of the ordinary. Next time I will make these into muffins. You could certainly get 2 smaller loaves {or even 3 mini loaves} out of this recipe to give as gifts at the holidays. Bake in a disposable loaf pan and adjust oven times accordingly.

It’s FRI-day!

XOXO