Caribbeanzucchinibread Recipes

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

Ingredients

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

Ingredients

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

PINA COLADA ZUCCHINI BREAD

Pina Colada Zucchini Bread image

At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and - won first place! I think you'll love the cake-like texture and tropical flavors. -Sharon Rydbom, Tipton, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 3 loaves (12 pieces each).

Number Of Ingredients 11

Ingredients

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs, room temperature
1-1/2 cups canola oil
1 teaspoon each coconut, rum and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/2 cup chopped walnuts or chopped pecans

Steps:

Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Nutrition Facts : Calories 225 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

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 Zucchini Bread

Time 1h25m

Yield 24

Number Of Ingredients 17

Ingredients

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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