Caribbean Zucchini Bread



2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon nutmeg
2 eaches ripe bananas, mashed
3 large eggs eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 cup packed brown sugar
1 cup white sugar
2 teaspoons vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts
½ cup shredded coconut


Preheat an oven to 320 degrees F (160 degrees C). Grease and flour 2 8×5-inch loaf pans

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 bowl. Stir the flour mixture into the wet mixture. Fold well the zucchini, walnuts and coconut in the mixture until they are evenly combined. Pour into the prepared pans

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