Description
Savor the irresistible flavors of Caribbean Zucchini Bread This delightful treat blends spices textures for an unforgettable taste experience
Ingredients
Scale
- 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