Zucchini Coconut Loaf

"The first time I made this recipe, I left out the currants and doubled the recipe, and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness, so I tried..." See more again. The second time, I doubled the recipe, but used three eggs instead of two and substituted brown sugar for half the white sugar. I also used dried cranberries rather than raisins or currants. This batch is moist and yummmmy! I also realized that with my first batch I was using unbleached 'artisan bread' flour rather than regular all-purpose flour, which I'd purchased thinking it was regular unbleached flour. Don't know what the difference is, but I switched to good old gold medal, and this batch came out great!"

"Perfect! This is easily the BEST bread I've made (I've made a lot of sweet breads)! I recommend using 1 1/2 c whole wheat flour and 1/2 c wheat germ to up the fiber. No noticable changes in taste. Si..." See morence this recipe can run slightly dry, if you find yourself considering cutting down on the oil - don't. I added 1/2 cup of applesause along with the oil and it is just perfect. With or without the changes this bread is excellent!"

"I tried this and found it very easy to make. My family loves the coconut. I chose not to boil the raisins but just added them into the batter. Used Crasins for something different. Very tasty, and..." See more will use again for sure! Debbie"