Caribbean Zucchini Bread
Infused with tropical flair, this Caribbean Zucchini Bread is an irresistible twist on a classic baked good. Perfectly moist and delightfully spiced, this recipe combines fresh zucchini, warm cinnamon, nutmeg, and ginger with a burst of zesty lime and the sweetness of shredded coconut. A touch of Greek yogurt ensures a tender crumb, while optional chopped pecans or walnuts add a satisfying crunch. With a prep time of just 15 minutes, this loaf is quick to assemble yet brimming with complex, island-inspired flavors. Serve it for breakfast, snack time, or dessert—this easy zucchini bread is a versatile treat that brings a Caribbean breeze to your kitchen.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 pieces eggs, large
- 0.5 cup vegetable oil
- 0.25 cup Greek yogurt (or plain yogurt)
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 2 cups shredded zucchini (peeled and grated)
- 0.5 cup shredded coconut (unsweetened)
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, whisk the eggs, vegetable oil, Greek yogurt, and vanilla extract until well combined.
Add the lime zest to the wet ingredients and stir to mix.
Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Fold in the shredded zucchini, shredded coconut, and chopped pecans or walnuts (if using). Ensure the mixture is evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 31.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
