Heat oven to 375 degrees F. In a large bowl, gently combine flour, coconut, spices, baking powder, baking soda and salt. In a separate bowl or standing mixer, cream together sugar, oil and butter until light and fluffy. Add eggs and vanilla and beat until well combined. Add
flour mixture and stir just until combined, do not overmix. Fold in zucchini and carrots. Fill two large, well greased muffin tins, or two loaf pans, three-quarters full and top with pecans.
Bake 25 minutes, 35 to 40 minutes for bread, and cool on wire racks. Makes 12 muffins or 2
loaves.
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