Ingredients for Caribbean Zucchini Bread
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
- 1/2 cup shredded coconut
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How to Make Caribbean Zucchini Bread
- Preheat oven to 325°F (160°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, whisk the * 2 cups all-purpose flour, * 1 cup whole wheat flour, * 1 teaspoon baking soda, * 1 teaspoon baking powder, * 1/2 teaspoon salt, * 2 teaspoons ground cinnamon, * 1/2 teaspoon ground nutmeg together.
- In a separate large bowl, beat together * 3 ripe bananas (mashed), * 2 large eggs, * 1/2 cup vegetable oil, * 1/2 cup unsweetened applesauce, * 3/4 cup packed brown sugar, * 1/2 cup granulated sugar, * 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in * 2 cups grated zucchini, * 1 cup chopped walnuts, * 1/2 cup shredded coconut.
- Pour batter evenly into the prepared loaf pans.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 25 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
78g
Fat
8g
Carbs
11g