Caribbean Zucchini Bread

Caribbean Zucchini Bread

134
tahoegirl 128

"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!"

Ingredients

1 h 25 m servings 226 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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

134
  1. 177 Ratings

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Outstanding bread! The flavors meld beautifully with no competition among them. I mixed up the ingredients and then 1/2 it. I baked the first batch as written which was wonderful, but the sec...

Killer, KILLER bread. Like ZOMG good. I had no applesauce because I haven't been able to make my own lately, so I used one cup melted butter. My family is not a fan of coconut so I left it out. ...

Fantastic! This is the best zucchini bread I have ever had. The only changes I made were to only use 1/4 cup oil and 3/4 cup applesauce, just because I ran out of oil, and added pecans instead o...