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

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 a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.

Step 3

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