"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!" — tahoegirl
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whole wheat flour
1 1/2 teaspoons
ripe bananas, mashed
packed brown sugar
2 1/2 cups
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 second batch.... Oh my! Added 1 extra banana, 1 tsp of banana extract, 1 tsp of coconut extract, a pinch of orange rind, cranraisins and golden raisins and then added walnuts, pecans and macademia nuts. On a side note for the second batch: The addition of a 3rd banana meant having to cook it a little longer. Definitely a crowd pleaser!
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 was heavy and overly bananaish. Will not make again!!
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. (Shame on them. I'm going to go ahead and add it next time, they can stick it.) I made no other changes. I did cover it halfway through with foil to keep it from burning. So, so good. The combination of all those flavors was off the hook. Scotdog, you were dead on, girl. This one's a keeper!
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 of walnuts. This bread is super moist, has amazing flavor, and the texture is perfect. Mine did need about 60 minutes in the oven. Thank you for sharing this with us! :)
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 spice for the nutmeg. Subbed pecans for walnuts & left out the coconut. I'll be giving these as Christmas presents to co-workers, yum!! I also used my mini loaf Pampered Chef stone. It made 4. Thanks so much for the recipe.
Very delicious. I decided to make muffins instead of loaves. (Much easier to serve.) I was perhaps, a little conservative with the ingredients...it wouldn't have hurt to add more coconut and a little more brown sugar/cinnamon/nutmeg. (I'm famous for not exactly measuring ingredients, haha my fault) I didn't have any walnuts so I made it without. Husband and roommate both said they were delicious, especially with butter. It was a tad bit difficult to gauge the cooking time, but it was around 40 minutes for 12 muffins. The insides came clean off the toothpick, but upon the first taste, the muffin still seemed kind of mushy. I learned that the inside will firm up as it cools.
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 used 2 c. WW flour and 1 cup all-purpose. I really like the combination, what a great recipe!
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 Tahoe Girl!! You have a winner here!! Patty
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean Zucchini Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 82
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This bread is moist and delicious—great for a snack or dessert.