Dear Ira,
This is the zucchini bread recipe I use when the summer bounty is here. It's from the Favorite Recipes from Teledyne cookbook.

Zucchini Nut Bread

Mix together:
3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

In large bowl: Beat well
3 eggs
1 cup salad oil
3 cups raw zucchini (peeled and grated)
2 tsp vanilla

Add adn beat well:
1 cup coconut
1/2 cup chopped walnuts

Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Test for doneness. Freezes very well.

Hope you enjoy, Dena in Oregon