Ingredients

• 3 cups self-rising flour
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoons ground nutmeg
• 1.67 cups white sugar
• 3 large eggs
• 0.5 cups vegetable oil
• 0.5 cups butter , melted
• 0.5 cups honey
• 2 tablespoons vanilla extract
• 3 cups grated unpeeled zucchini
• 1 cup chopped walnuts
• 0.5 cups flaked coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Combine flour, cinnamon, salt, and nutmeg in a medium bowl until blended; set aside.
3. 3 Whisk sugar, eggs, oil, butter, honey, and vanilla together in a large bowl until well combined. Stir in zucchini, walnuts, and coconut. Add flour mixture; stir until well combined. Divide batter between the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool completely. Store loaves in plastic bags 8 hours to overnight for the best flavor.

Nutrition per serving