Kick the tires and light the fires to 325 degrees.
Take the eggs, oil, applesauce, vanilla and sugar and combine them with your mixer on low speed.
In a small bowl, whisk together all your dry ingredients.
Shred that lovely zucchini that you are desperately trying to use up. DO NOT squeeze the moisture out, you will see why later on.
Add the dry ingredients to the mixer slowly, mixing completely. At this point it is very doughy, not at all like a batter.
But just you wait until you add in those two cups of zucchini. When you mix it in the moisture will seep out of the zucchini and through the batter to make it a perfect consistency. Magic, I tell ya.
And once the zucchini is added, time for the coconut and the cranberries.
Grease and flour two loaf pans and split the batter between the two.
Bake in the 325 degree oven for 45-55 minutes, until a knife inserted comes out clean.
Let the loaves rest for about 5 minutes in the pans, then remove them to cool on racks. Slice and serve plain or with some butter. This is my favorite recipe for zucchini that I have tried so far this summer, it's a keeper.