Ingredients

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

Instructions

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