Tropical Zucchini Bread

Have a bumper crop of zucchi?  Tired of ordinary zucchini bread?  People getting wise to the zucchini showing up on their doorstep?  Maybe they would take zucchi bread, or make it and freeze it for those cold winter months.

  2 Cup all-purpose flour                                   1/2 Cup vegetable oil

  1 Cup whole wheat flour                                1/2 Cup Unsalted Butter

  1 Tsp salt                                                      1 Cup packed brown sugar

  1 Tsp baking soda                                          1 Cup white sugar

  1 1/2 Tsp baking powder                                2 Tsp Orange Extract

  1 Tbl ground cinnamon                                   2 1/2 Cup grated zucchini, Well

  1/2 Tsp nutmeg                                                                    -Drained

  1/2 Cups Banana, mashed                              1 1/2 Cups Shredded Coconut

  3 Large Eggs                                                                           

Preheat an oven to 350 degrees. Grease and flour 2 9x5-inch loaf pans.

Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl, set  aside.

 

In another bowl, cream together butter and sugars.  Add eggs, one at a time, mixing well after each.    

Add bananas, vegetable oil and orange extract together. Stir the flour mixture into the wet mixture. Fold in the zucchini and coconut until evenly combined.    

Pour into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.