{Coconut Zucchini Bread}

I was so excited to pick my first zucchini of the year from my garden. The first thing that I thought was to make this yummy bread that my friend Janeal brought to us when we moved into our house. It is so delicious! I didn’t have any pistachio pudding mix on hand so I used vanilla and it tasted amazing, so either flavor works great. I also made 8 mini loaves so I ended up only having to bake them for about 30 minutes or so.

• 3 Eggs
  
  3/4 cups Oil
  
  1 ½ cups Sugar

  1 tsp. Vanilla extract
  
  2 cups Grated zucchini

  2 1/3 cups Flour
  
  1/4 tsp. Soda
  
  1/4 tsp. Baking powder
  
  1 tsp. Salt
  
  1 sm. Pkg. Vanilla or pistachio pudding
  
  1 cups Coconut (optional)

  Beat together eggs, oil, and sugar. Add the vanilla extract and zucchini. Mix all dry ingredients together and add to the other mixture. Pour into 2 greased bread pans.
  
  Bake at 350° for 50 minutes.

  Coconut Glaze

  1/2 cups Sugar
  
  1/4 cups Water
  
  1 Tsp Butter 

  1/2 tsp. Coconut extract

  Bring sugar, water, and butter to a boil for 1 minute. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.

  
  
  Recipe Source: Janeal Hackbarth