Squash Bread

Or Zucchini Bread.  Or Courgette Bread (which commenter Fran tells me is what the UK calls Zucchini). 

3 eggs

2 cups sugar

1 cup vegetable oil

1 tsp vanilla

2 cups zucchini (peeled then shredded)

2 cups flour

1/4 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 cup shredded coconut

Preheat oven to 350F.  Liberally coat two 8x4” bread pans with cooking spray.  Beat eggs until light and fluffy.  Beat in sugar, oil, and vanilla until thick.  Stir in shredded zucchini and squash.  In a separate bowl, sift together remaining dry ingredients except coconut.  Add dry mixture to wet mixture.  Stir in coconut until well combined.  Pour equally into prepared bread pans.  Bake for one hour or until toothpick inserted in center comes out  clean.  Allow to cool 15-20 minutes.  Turn out from bread pans onto cooling surface.  Slice and serve, or cool completely, package, and refrigerate for later use.  Can be frozen.

I don't know the UK conversions for this.  Sorry, Fran.