Caribbean Zucchini Bread

Caribbean Zucchini Bread

Made  times
tahoegirl 134

"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!"
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1 h 25 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans.
  2. 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.
  3. 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.


  1. 178 Ratings

Most helpful positive review

Outstanding bread! The flavors meld beautifully with no competition among them. I mixed up the ingredients and then 1/2 it. I baked the first batch as written which was wonderful, but the sec...

Most helpful critical review

I made this this bread yesterday and all I can say is what a mistake. I have been a semi-professional baker for may years and this was a true failure. I followed the recipe to the letter and it...

Outstanding bread! The flavors meld beautifully with no competition among them. I mixed up the ingredients and then 1/2 it. I baked the first batch as written which was wonderful, but the sec...

Killer, KILLER bread. Like ZOMG good. I had no applesauce because I haven't been able to make my own lately, so I used one cup melted butter. My family is not a fan of coconut so I left it out. ...

Fantastic! This is the best zucchini bread I have ever had. The only changes I made were to only use 1/4 cup oil and 3/4 cup applesauce, just because I ran out of oil, and added pecans instead o...

Very delicious. I decided to make muffins instead of loaves. (Much easier to serve.) I was perhaps, a little conservative with the wouldn't have hurt to add more coconut and a l...

I've been experimenting with a lot of quick breads lately, and this is the tops! It's so moist, and the kids couldn't get enough of it! I also went light on the white and brown sugars, and use...

5+++ This is fantastic! I used 2 cups WW Pastry & just 1 c All Purpose. Went a bit lighter on the brown sugar & replaced half the white sugar with some Splenda. Used my homemade pumpkin pie spic...

One word for this quick bread DELICIOUS!! I made it exactly as written, it was simple to make and would be good with a layer of cream cheese on it. It's sweet enough and really tasty!! Thank You...

We are always trying new things to have with coffee in the mornings, and at least semi-healthy is a must for us. This will fit in nicely for us. I goofed and mixed up the flour amounts and so ...

Idiot proof...I forgot to add the eggs and then 5 minutes into cooking I put them in and the bread still came out delicious!!! I also added dried cranberries and left out the nuts and coconut.WO...

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