Caribbean Zucchini Bread
photo by Karen Elizabeth
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
2 loafs
- Serves:
- 24
ingredients
- 473.18 ml all-purpose flour
- 236.59 ml whole wheat flour
- 4.92 ml salt
- 4.92 ml baking soda
- 7.39 ml baking powder
- 14.79 ml ground cinnamon
- 2.46 ml nutmeg
- 2 ripe bananas, mashed
- 3 large eggs
- 118.29 ml vegetable oil
- 118.29 ml unsweetened applesauce
- 236.59 ml packed brown sugar
- 236.59 ml white sugar
- 9.85 ml vanilla extract
- 591.47 ml grated zucchini
- 236.59 ml chopped walnuts
- 118.29 ml shredded coconut
directions
- Preheat an oven to 325ºF (165ºC). Grease and flour 2 (9-x5-inch) loaf pans.
- 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.
- 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
-
I'm putting this into my best of the best file. I love this zucchini bread! I made half a batch because I was low on walnuts. Boy, I'm sorry I didn't make two loaves now. The coconut and walnuts are wonderful additions. The bread is moist and has great texture. Thank you for posting! Made for the Soup-A-Stars during ZWT9.
RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.