Caribbean Zucchini Bread

Caribbean Zucchini Bread

132 Reviews 15 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 25 m
Recipe by  tahoegirl

“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!”

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Adjust Servings

Original recipe yields 2 loaves



  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 (132)

Rate This Recipe
Crystal S

Crystal S

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 second batch.... Oh my! Added 1 extra banana, 1 tsp of banana extract, 1 tsp of coconut extract, a pinch of orange rind, cranraisins and golden raisins and then added walnuts, pecans and macademia nuts. On a side note for the second batch: The addition of a 3rd banana meant having to cook it a little longer. Definitely a crowd pleaser!

Sarah Jo

Sarah Jo

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. (Shame on them. I'm going to go ahead and add it next time, they can stick it.) I made no other changes. I did cover it halfway through with foil to keep it from burning. So, so good. The combination of all those flavors was off the hook. Scotdog, you were dead on, girl. This one's a keeper!



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 of walnuts. This bread is super moist, has amazing flavor, and the texture is perfect. Mine did need about 60 minutes in the oven. Thank you for sharing this with us! :)

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Amount Per Serving (24 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Caley's Classic Zucchini Bread


next recipe:

Zucchini Banana Multi-Grain Bread