Caribbean Zucchini Bread

My grandmother came up with this recipe to use up some larger than life zucchini that came from her garden. This is an easy way to use up those leftover bananas too!

• 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
• ½ cup vegetable oil
• 3 eggs
• 1 teaspoon salt
• ½ cup shredded coconut
• 1 ½ teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1 cup whole wheat flour
• 2 ½ cups grated zucchini
• 2 ripe bananas, mashed
• ½ cup unsweetened applesauce
• ½ teaspoon nutmeg

Recipe Instructions

Step 1

Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans.

Step 2

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

Step 3

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.