If you’re looking for a delightful twist on a classic favorite, Caribbean Zucchini Bread is the perfect way to liven up your baking routine. This recipe combines the tenderness of freshly grated zucchini with the tropical flavors of cinnamon, nutmeg, and a hint of coconut, creating a loaf that is moist, flavorful, and perfect for any occasion. Whether you want a quick breakfast treat, a snack for your afternoon coffee, or even a tasty dessert, this Caribbean-style bread delivers on all fronts.
Why You’ll Love This Recipe
This Caribbean Zucchini Bread isn’t just another tasty loaf; it’s a celebration of ingredients and flavors that will transport your taste buds straight to the tropics. You’ll love how simple it is to whip up this scrumptious bread, and with the natural moisture of zucchini, you can enjoy a guilt-free slice or two without sacrificing flavor or texture. Plus, it’s flexible! You can customize it with nuts, dried fruits, or even chocolate chips, making it a versatile addition to your baking repertoire. With just one bite, you’ll understand why this recipe quickly becomes a family favorite!
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this mouthwatering Caribbean Zucchini Bread. Here’s what you’ll need to make this flavorful treat:
- 2 cups of grated zucchini (about 2 medium-sized zucchinis, unpeeled)
- 1 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 3 large eggs (room temperature)
- 1/2 cup of vegetable oil (or melted coconut oil for added flavor)
- 2 teaspoons of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of shredded coconut (sweetened or unsweetened, depending on your preference)
- Optional additions:
- 1/2 cup of chopped walnuts or pecans
- 1/2 cup of dried cranberries or raisins
- 1/2 cup of semi-sweet chocolate chips
Step-by-Step Instructions
Now that you have all your ingredients lined up, let’s get started with the step-by-step process of bringing this delicious Caribbean Zucchini Bread to life!
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. A little preparation goes a long way!
2. Prepare the Zucchini
Grate the zucchini using a box grater or a food processor. The great thing about this recipe is that there’s no need to peel the zucchini; the skin adds extra nutrients and color. Once grated, place the zucchini in a clean kitchen towel or cheesecloth, and squeeze out excess moisture. You want moist bread but not soggy!
3. Mix the Wet Ingredients
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Whisk them together until smooth. Next, add in the vegetable oil (or melted coconut oil) and vanilla extract, and continue whisking until everything is well blended.
4. Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure there are no lumps! This will help your bread rise beautifully.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine. Fold in the grated zucchini and shredded coconut, along with any optional nuts or other additions you choose.
6. Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly during this time!
7. Cool and Serve
Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This is the hard part—waiting for it to cool before you cut into it!
Serving and Storage Tips
Caribbean Zucchini Bread is delightful served warm, but it’s just as tasty at room temperature. Here are some serving and storage tips to make the most of your delicious bread:
Serving Suggestions
- Slice thick and serve with cream cheese for a rich and creamy contrast.
- Top with a sprinkle of powdered sugar for an elegant touch.
- Serve it alongside tropical fruits for a refreshing breakfast or brunch.
Storage Tips
This zucchini bread can be stored in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and store it in the fridge, where it will keep for up to a week. You can also freeze it! Just wrap slices individually in plastic wrap and place them in a freezer bag. Thaw them at room temperature when you’re ready to enjoy another slice!
Helpful Tips
- Choose Fresh Zucchini: Fresh, medium-sized zucchinis work best as they have a good balance of moisture and flavor.
- Experiment with Add-ins: Tailor the recipe to your taste by experimenting with different nuts, fruits, or chocolate chips!
- Want it Gluten-Free? Substitute the all-purpose flour with a gluten-free flour blend if you’re avoiding gluten.
Frequently Asked Questions (FAQ)
Can I use yellow squash instead of zucchini?
Yes! Yellow squash can be substituted for zucchini in this recipe, and it will add a slightly different flavor while still keeping the moisture intact.
Can I double the recipe?
Absolutely! You can easily double the ingredients to make two loaves of Caribbean Zucchini Bread. Just make sure to use two separate loaf pans and adjust the baking time if necessary.
What’s the best way to shred zucchini?
The most common method is using a box grater or a food processor with a shredding attachment. Aim for medium-sized shreds so that they blend well into the bread.
How can I tell when the bread is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the bread is done. If there’s wet batter on the toothpick, give it a few more minutes before checking again.
Can I add spices or different flavors?
Yes! Feel free to get creative with spices such as ginger or allspice, or even add extracts like coconut or almond for an extra burst of flavor.
Conclusion
Caribbean Zucchini Bread is more than just a recipe; it’s a sweet escape to the vibrant and warm flavors of the tropics. Perfectly moist and bursting with flavor, this bread is an excellent way to use up those extra zucchinis, delight your family, or impress guests at gatherings. After enjoying warm slices fresh out of the oven or perfecting the leftovers over the next few days, you’ll find yourself dreaming of tropical vacays and lighthearted afternoons. So grab your ingredients and start your baking adventure today—you won’t regret it!
Print
Irresistible Caribbean Zucchini Bread A Delightful Treat
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
Savor the irresistible flavors of Caribbean Zucchini Bread This delightful treat blends spices textures for an unforgettable taste experience
Ingredients
- 2 cups of grated zucchini (about 2 medium-sized zucchinis, unpeeled)
- 1 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 3 large eggs (room temperature)
- 1/2 cup of vegetable oil (or melted coconut oil)
- 2 teaspoons of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of shredded coconut
- Optional additions: 1/2 cup of chopped walnuts or pecans, 1/2 cup of dried cranberries or raisins, 1/2 cup of semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a kitchen towel or cheesecloth.
- In a large mixing bowl, combine granulated sugar, brown sugar, and eggs; whisk until smooth. Add vegetable oil and vanilla extract, mixing well.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated zucchini and shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
- Once baked, cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- minutes: 10
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Caribbean
Nutrition
- Calories: 200 calories
- Sugar: 15 grams
- Fat: 8 grams
- Saturated Fat: 8 grams
- Carbohydrates: 32 grams
- Fiber: 1 gram
- Protein: 3 grams