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Ingredients
| all-purpose flour (unsifted): 2 cups |
| whole wheat flour: 1 cup |
| salt: 1 tsp |
| baking soda: 1 tsp |
| baking powder: 1 1/2 tsp |
| ground cinnamon: 1 Tbl |
| whole nutmeg: 1/2 tsp |
| bananas: 2 (ripe//mashed) |
| eggs: 3 |
| vegetable oil: 1/2 cup |
| unsweetened applesauce: 1/2 cup |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1 cup |
| vanilla extract: 2 tsp |
| zucchini squash (grated): 2 1/2 cups |
| walnuts (chopped): 1 cup |
| coconuts (shredded): 1/2 cup |
Caribbean Zucchini Bread
Credit: AllRecipes
User rating:
"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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Prep Time
20 min -
Cook Time
40 min -
Servings
24 serving(s)
Tags
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-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.