Caribbean Zucchini Bread

This Caribbean zucchini bread recipe has a tropical flair with the addition of chewy coconut. Bananas, applesauce, and zucchini keep everything moist.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 226 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 3 eggs
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 cup whole wheat flour
• 2 ripe bananas, mashed
• 0.5 cup vegetable oil
• 1.5 teaspoons baking powder
• 0.5 cup shredded coconut
• 0.5 cup unsweetened applesauce
• 0.5 teaspoon nutmeg
• 2.5 cups grated zucchini

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.

Step 3

Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in another large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined. Divide between the prepared pans.