Caribbean Zucchini Bread

This version of zucchini bread adds a Caribbean flair with the inclusion of coconut. This is a delicious, easy way to use home grown zucchini and leftover bananas too!

Yield

24 servings

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
2 ripe bananas, mashed
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup packed brown sugar
1 cup granulated (white) sugar
2 teaspoons vanilla extract
2 1/2 cups grated zucchini
1 cup chopped walnuts
1/2 cup shredded coconut

Directions

Preheat oven to 325°F (163°C). Grease two 9 x 5 x 3-inch loaf pans with Pan Release or cooking spray.

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 for 40 to 50 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire cooling rack.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map