Zucchini Carrot Bread Recipe

Cooking spray
2 eggs
1 cup vegetable oil
2 cups sugar
1 cup grated zucchini (1 medium)
1 cup grated carrots (2 medium)
2 teaspoons vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ cup shredded coconut
1 cup chopped pecans or walnuts

1. Preheat oven to 350F. Coat 2 (8 x 4-inch) loaf pans with cooking spray.
2. Beat eggs in a large bowl. Add oil, sugar, zucchini, carrots and vanilla; mix well. Sift the dry ingredients together and add to egg mixture. Stir until just blended.
3. Fold in coconut and pecans. Divide mixture between prepared pans.
4. Bake 1 hour, or until a wooden toothpick inserted in the center comes out almost clean. Let cool in the pans 15 minutes. Remove to a wire rack to cool completely. Makes 2 loaves (16 slices each).

This bread makes its own crunchy topping.