Chloe's Zucchini Coconut Loaf! (with cream cheese filling, mmm)

This is one of my favorite loaves along with pumpkin for the fall/harvest season. It might sound like a strange mix at first but trust me, your taste buds will thank you for such a delightful mixture and healthy(ier?) dessert option.
(Photos to come, I think Dan has my camera cord...grrr.)

What you will need:
2 eggs
1/2 cup vegetable oil
1 and 1/2 cups white sugar
1/2 cup coconut flakes
1/2 package (4 oz) of cream cheese
1 cup grated unpeeled (but washed) zucchini
1/2 teaspoon vanilla extract
1 and 1/2 cups AP flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground whole nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts (optional)
 
Make your Batter:
In one bowl take 1 of your eggs and beat with 1 cup of sugar, vegetable oil, vanilla extract and grated unpeeled zucchini.
 
In another bowl combine your flour, baking powder, baking soda, salt, cinnamon, nutmeg (grated whole nutmeg adds much more flavor), coconut and optional walnuts for an extra crunch. Stir to combine thoroughly. Pour egg mixture over your dry ingredients and stir everything together til moist.
 
Make your filling:
In yet another bowl make your cream cheese filling by combining the half packet of room temperature cream cheese, egg and half cup of sugar. Stir til creamed.
 
Layer, Bake, Eat (Prayer and Love optional):
Pour 1/3 to half of your batter down in a greased 9x5x3 inch loaf pan. Drop spoonfuls of cream cheese filling in center and cover with remaining half of batter. Bake in the oven at 350 degrees F. for an hour to an hour, 15 mins. or check with a toothpick til it comes out clean. Great for sharing with your family & friends over the next football game, this years Thanksgiving meal, or just to enjoy on your own with your favorite beer like me. Tonight I decided to pair with UFO's Raspberry Hefeweizen.