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Caribbean Zucchini Bread

Caribbean Zucchini Bread

Nothing beats the fusion of warm spices, tropical vibes, and comforting texture that Caribbean Zucchini Bread brings to the table. Sweet banana, crunchy walnuts, and creamy coconut elevate humble zucchini into a moist and unforgettable treat perfect for any time of day.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 20 slices
Course: Breakfast, Brunch, Snack
Cuisine: American, Caribbean
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp ground cinnamon
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 0.5 tsp ground nutmeg
Wet Ingredients
  • 1 cup packed brown sugar
  • 1 cup granulated white sugar
  • 2 pieces ripe bananas mashed
  • 3 pieces large eggs room temperature
  • 0.5 cup vegetable oil
  • 0.5 cup unsweetened applesauce
  • 2 tsp vanilla extract
Mix-Ins
  • 2.5 cups grated zucchini excess moisture squeezed out
  • 1 cup chopped walnuts toasted, if desired
  • 0.5 cup shredded coconut unsweetened or sweetened

Method
 

  1. Preheat your oven to 325°F (165°C). Lightly grease and flour two 9x5-inch loaf pans.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg until evenly combined.
  3. In a separate large bowl, beat together the brown sugar, white sugar, mashed bananas, eggs, oil, applesauce, and vanilla extract until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
  5. Gently stir in the grated zucchini, chopped walnuts, and shredded coconut.
  6. Divide the batter evenly between the two prepared loaf pans. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the loaves cool in the pans for 25 minutes. Remove and place on a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for best flavor and sweetness. Be sure to squeeze excess moisture from the zucchini to prevent soggy bread. For a nut-free version, omit walnuts or substitute with sunflower seeds or raisins.