Coconut Pecan Zucchini Loaf

On my sister's last morning here, we sent them
on their way with a big breakfast in their tummies.

Scrambled eggs, bacon, hash browned potatoes, baked oatmeal

and fresh fruit were all on the menu.

I went out on a limb and took my chances with a new recipe.

Since there was so much food, it wouldn't have mattered

if it had been a flop.  But, it wasn't.  I wish I'd made two.

It ended up being the star of the show.

Coconut Pecan Zucchini Loaf ~ originally found in
"Biscuits, Muffins and Loaves" by Jean Pare  ~ altered slightly.

What you need:

1 large Egg

1/2 cup Cooking Oil (I used grapeseed)

1 cup Sugar (I used evaporated cane juice)

1 cup Zucchini (washed and grated ~ skin, too)

1/2 tsp Vanilla Extract

1 and 1/2 cups all purpose unbleached Flour**

**(I used half whole wheat and half all purpose in the loaf pictured here ~
but, I must admit, the loaves with only white flour were prettier and lighter.
You'll have to decide which route you want to go with this one.
I wash my hands of it.  Next time, however, I plan to make them with all white.)

1/2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Sea Salt

1 tsp ground Cinnamon

1/2 tsp ground Nutmeg

1/2 cup medium, shredded, unsweetened Coconut

1/2 cup chopped Pecans (I used soaked and dried)

1/2 cup Craisins (dried cranberries)

What you do:

Beat the egg, cooking oil, and sugar together in large mixing bowl.
Stir in the zucchini and vanilla.  Set aside.

In a medium bowl, mix together all the dry ingredients, including the nuts
and craisins.  Stir thoroughly.

Combine the wet and dry ingredients together in the large mixing bowl.
Stir until just moistened and all the dry ingredients are incorporated.

Line a 9 x 5 x 3 inch loaf pan with parchment paper.
(Or, grease the pan if you don't use parchment.  I love using parchment!)

Preheat oven to 350 degrees F.
Bake at 350 F for 1 hour until wooden toothpick tester comes out clean.
Cool for 10 minutes in the pan.  Remove to rack to cool completely.

This loaf cuts better the next day.
For our breakfast, I baked one of these (not the one pictured)
the night before.  It sliced up beautifully.  And, tasted even better.

Happy Breakfasting!  Or, tea-time-ing!  :)

With Love,
Camille