Caribbean Zucchini Bread

This version of zucchini bread adds a Caribbean flair with the inclusion of coconut.

• 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 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.