Caribbean Zucchini Bread Recipe

Transform garden-fresh zucchini and ripe bananas into a moist and delicious Caribbean-spiced zucchini bread! This easy recipe, inspired by a family heirloom, is perfect for using up extra zucchini and bananas. The warm spices and hint of coconut create a truly unforgettable flavor.

Prep Time 20 mins
Cook Time 70 mins
Calories 224.2 kcal
Protein 7g
Rating 5.0 (5 Reviews)
Caribbean Zucchini Bread 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caribbean Zucchini Bread

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How to Make Caribbean Zucchini Bread

  1. Preheat oven to 325°F (160°C). Grease and flour two 9x5 inch loaf pans.
  2. 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.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in * 2 cups grated zucchini, * 1 cup chopped walnuts, * 1/2 cup shredded coconut.
  6. Pour batter evenly into the prepared loaf pans.
  7. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. 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

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