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Caribbean Zucchini Bread
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Tropical twist on zucchini bread with added coconut.
Ingredients:
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1.5 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon nutmeg
  • 2 ripe bananas, mashed
  • 0.5 cup vegetable oil
  • 0.5 cup unsweetened applesauce
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2.5 cups grated zucchini
  • 1 cup chopped walnuts
  • 0.5 cup shredded coconut
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C), then generously grease and flour 2 9x5-inch loaf pans.
  • Combine the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl. In a separate large bowl, mix the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla. Gradually add in the flour mixture and stir until combined. Gently fold in the zucchini, walnuts, and coconut. Pour the batter into the prepared pans.
  • Place in the oven that has been preheated until a toothpick inserted in the center comes out clean, for 40 to 50 minutes. Let it rest in the pans for 25 minutes before transferring to a wire rack to cool completely.

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