3 c. unpeeled zucchini, shredded & drained
3 eggs
1 1/2 c. sugar
1 c. vegetable oil
3 1/2 c. plain flour, divided
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 tsp. cinnamon
1 c. chopped pecans or almonds
1 c. flaked coconut

Grate zucchini to make 3 cups; drain. Beat eggs, sugar and oil. Add zucchini. Sift together dry ingredients. Add to creamed mixture. Add vanilla and mix thoroughly. Add remaining flour to coconut and nuts; stir to coat. Add to mixture and mix thoroughly. Pour into 2 greased and floured 9"x5" loaf pans. Bake at 325 degrees for 1 hour or until done. Cool 10 minutes in pan.