Caribbean Zucchini Banana Coconut Bread

This is a fun bread with a unique and delicious flavor. A great recipe to use up all that garden zucchini! Adapted from here.

Ingredients
1 C brown sugar
3/4 C white sugar
1 C oil
2 tsp vanilla
3 eggs
2 ripe bananas, mashed
2 C flour
1 C whole wheat flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
1 TB cinnamon
1/2 tsp nutmeg
2 1/2 C grated zucchini
1/2 C shredded coconut

In a large bowl or electric mixer, mix together the sugars, oil, vanilla, eggs, and mashed bananas. In a separate bowl, whisk together the flour, salt, soda, baking powder, cinnamon, and nutmeg. Pour the dry ingredients into the wet and mix well. Finally, mix in the zucchini and coconut.

Pour into two greased 9 x 5 inch loaf pans and bake for 50-60 minutes at 350 degrees, or until a toothpick comes out clean. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.