Caribbean Zucchini Bread Recipes

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CARIBBEAN ZUCCHINI BREAD



Caribbean Zucchini Bread image

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!

Provided by ElizabethKnicely

Categories     Quick Breads

Time 1h10m

Yield 2 loafs, 24 serving(s)

Number Of Ingredients 17

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 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup packed brown sugar
1 cup white sugar
2 teaspoons vanilla extract
2 1/2 cups grated zucchini
1 cup chopped walnuts
1/2 cup shredded coconut

Steps:

  • Preheat an oven to 325ºF (165ºC). Grease and flour 2 (9-x5-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.

Nutrition Facts : Calories 224.2, Fat 9.2, SaturatedFat 1.6, Cholesterol 23.2, Sodium 185.6, Carbohydrate 33.5, Fiber 1.9, Sugar 19.6, Protein 3.6

CARIBBEAN ZUCCHINI BREAD



Caribbean Zucchini Bread image

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!

Provided by tahoegirl

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h25m

Yield 24

Number Of Ingredients 17

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon nutmeg
2 ripe bananas, mashed
3 eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 cup packed brown sugar
1 cup white sugar
2 teaspoons vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts
½ cup shredded coconut

Steps:

  • 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.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 34.1 g, Cholesterol 23.3 mg, Fat 9.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 197.6 mg, Sugar 20 g

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