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Do you have zucchini coming out of your ears?
I bet a lot of you do!
I am always looking for new ways to use Zucchini. My cute sister-in-law, Erin emailed me a recipe from Taste of Home last week for Orange Zucchini Bread. I didn’t have any oranges at the time, but enough coconut and lime to last me from now until next Christmas. (Having a small addiction problem with a certain coconut/lime/cokezero combination. It’s an afternoon delight, I can tell you that. Drink at your own risk, ok?)
Anyhow, I adapted the original Orange Zucchini Bread recipe into an awesome, heavenly, fabulous Coconut Lime Zucchini Bread. Man, it is tasty. The bread is moist, sweet and packed with the epic flavors of lime and coconut. The zucchini really makes the bread nice and moist, but you can’t taste it one bit. I’m sorry if some of you re disappointed. 🙂 Truly. If you are looking for a recipe packed with Zucchini Flavor, give these awesome Zucchini Marinara Subs a try. They make a great, quick week night meal.
Now, let’s make some bread, baby. You, me and your zucchini plant of wonder.
Let me show you how to make it happen!
1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl or stand mixer place 3 eggs, 3/4 cup oil and 1 1/2 C sugar. Beat the mixture together until well combined.
3. Add 2 teaspoons lime zest, 1 teaspoon lime juice…
and 1 teaspoon coconut extract.
4. Find a nice zucchini. Wash it and shred it up. I opted to leave the peel on, thought it might look kind of pretty. 🙂 You need 2 cups total, toss it into the bowl and give it a stir to combine.
5. Into a medium-sized mixing bowl add 2 1/2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1/4 teaspoon soda. Toss them around a bit with a fork to make sure everything is well combined. Add it to the wet mixture.
6. Add 3/4 cup coconut to the bowl.
7. Mix it together, just until all of the flour has been incorporated. You don’t want to over mix, alright? It will give you a dry bread.
8. Take some parchment paper (or wax paper) are draw the bottom of your pans onto it.
Cut the paper out and line the bottom of the pans with it. Then spray them generously with cooking spray with flour added. I love this Bakers Joy, you can also find Pam spray with flour as well.
9. I ended up using a large loaf pan (9 1/2 x 5 1/2) and two small loaf pans (4 1/2 x 3 1/2). There wasn’t quit enough batter for 2 large pans. However, the small pans ended up working better than the large pan. The little slices had more glaze. 🙂 Next time, I believe I will opt for small pans all around.
10. Bake for 20-25 minutes for the small pans, and 35-45 minutes for the large pan.
11. While the loaves are still hot from the oven, mix together 1/2 cup sugar, 2 tablespoons lime juice and 1/2 teaspoon coconut extract.
12. Spread the glaze over the hot loaves. I spread some up along the sides as well. Make sure the loaves are on a cooling rack with a cookie sheet or some parchment paper underneath to catch the excess glaze.
13. Let the loaves cool just a bit and then you are ready to dig in! Wrap leftover loaves with plastic wrap. They taste even better the second day!
Enjoy!
Ingredients
- BREAD:
- 3 eggs
- 3/4 C oil
- 1 1/2 C sugar
- 2 t lime zest
- 1 t lime juice
- 1 t coconut extract
- 2 C shredded zucchini, skin on or off whatever you prefer
- 2 1/2 C flour
- 2 t baking powder
- 3/4 t salt
- 1/4 t soda
- 3/4 C coconut, sweetened and flaked
- GLAZE:
- 1/2 C sugar
- 2 T lime juice
- 1/2 t coconut extract
Instructions
1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl or stand mixer place 3 eggs, 3/4 cup oil and 1 1/2 C sugar. Beat the mixture together until well combined.
3. Add 2 teaspoons lime zest, 1 teaspoon lime juice and 1 teaspoon coconut extract.
4. Find a nice zucchini. Wash it and shred it up. I opted to leave the peel on, thought it might look kind of pretty. 🙂 You need 2 cups total, toss it into the bowl and give it a stir to combine.
5. Into a medium-sized mixing bowl add 2 1/2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1/4 teaspoon soda. Toss them around a bit with a fork to make sure everything is well combined. Add it to the wet mixture.
6. Add 3/4 cup coconut to the bowl.
7. Mix it together, just until all of the flour has been incorporated. You don't want to over mix, alright? It will give you a dry bread.
8. Take some parchment paper (or wax paper) are draw the bottom of your pans onto it.
Cut the paper out and line the bottom of the pans with it. Then spray them generously with cooking spray with flour added. I love this Bakers Joy, you can also find Pam spray with flour as well.
9. I ended up using a large loaf pan (9 1/2 x 5 1/2) and two small loaf pans (4 1/2 x 3 1/2). There wasn't quit enough batter for 2 large pans. However, the small pans ended up working better than the large pan. The little slices had more glaze. 🙂 Next time, I believe I will opt for small pans all around.
10. Bake for 20-25 minutes for the small pans, and 35-45 minutes for the large pan.
11. While the loaves are still hot from the oven, mix together 1/2 cup sugar, 2 tablespoons lime juice and 1/2 teaspoon coconut extract.
12. Spread the glaze over the hot loaves. Â I spread some up along the sides as well. Make sure the loaves are on a cooling rack with a cookie sheet or some parchment paper underneath to catch the excess glaze.
13. Let the loaves cool just a bit and then you are ready to dig in! Wrap leftover loaves with plastic wrap. They taste even better the second day!
Enjoy!
I have a giant pile of zucchini on my kitchen counter and I can’t wait to try this bread! However, I’ve never heard of coconut syrup before. Where do you find it in the grocery store? Thanks!
I finally found “Coconut Secret” (ingredients: organic Coconut Sap Nectar.) http://www.coconutsecret.com or call (415)383-9800 and they can probably tell you where the closest store near you is located. Great stuff. I use it like honey, syrup, and just for a sweetener. Thank you for the wonderful recipes.
Love, love the idea of the coconut and lime in zucchini bread. Such fun flavor combo.
Hi~
Can I substitute Coconut oil instead of the extract?
Jalene,
Coconut oil won’t give you the same flavor, I would suggest sticking with coconut extract. Good luck!
~Jamie
I just made it with unrefined coconut oil (the kind that has the coconut scent) in place of the vegetable oil, and I left out the extract. It has a definitely coconut flavor without the artificial extract.
This looks great! You should try Vanilla, Lime, Coke Zero a try! It’s darn good stuff.
Yum I can’t wait!! **coconut oil is for cooking/baking with. It will not have the flavor the extract does.
What is coconut syrup-have never heard/seen it before. tia!
Where did you get your cute little losf pans?
Debra,
I got the pans at Ross. Good Luck!
~Jamie
Where do you buy coconut syrup? Or do you make it? Thx.
Hi Debbie,
The recipe calls for coconut extract, you can find that in any grocery store usually in the baking aisle. Good luck!
Thanks,
~Jamie
So, on the glaze the recipe reads coconut syrup. Is it suppose to be coconut extract?
Jamie,
Oh my, yes. Thanks for catching my error. Yes, you just need coconut extract for the both the bread and the glaze. Good luck! Hope you love it!
~Jamie
The sugar for the glaze is powdered sugar, right?
Michele,
Nope, you just need regular sugar. When you spread it onto the hot loaves, as it cools it makes a heavenly crispy (sugary!) coating. Good luck! Hope you love it.
~Jamie
Jamie, I made this bread and it is the best zucchini bread I have ever made. I’m picking up some limes tomorrow to make some more. Thanks for the great recipe!
Margaret,
Woo Hoo! So glad you loved it. 🙂 Thanks for letting me know!
~Jamie